Angel Food Swirl Cake

READY IN: 35mins
YIELD: 1 cake




  • Preheat oven to 350° with rack in lower third.
  • Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom.
  • Fit paper into pan. Do not grease pan.
  • Sift flour, 1/2 cup sugar, and salt together.
  • Sift again into a bowl.
  • Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy.
  • Beat in cream of tartar and vanilla.
  • Increase speed to medium high; beat until whites are nearly stiff.
  • Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time.
  • Beat until peaks are almost stiff but not at all dry.
  • Transfer egg whites to large bowl.
  • Sift flour mixture over egg whites; fold in gently with large rubber spatula.
  • Gently transfer one-third of batter to tube pan.
  • Spoon 2 tablespoons mashed berries over egg whites.
  • Spoon another third of batter into the pan; repeat with remaining mashed berries.
  • Top with remaining batter.
  • Run a knife through mixture, touching bottom of pan, to eliminate any air pockets.
  • Leave the top very textured with peaks in the meringue; do not smooth.
  • Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
  • Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour.
  • Run a knife around edges of the cake to loosen the sides.
  • Unmold cake.
  • Serve with sorbet (flavor of choice) and remaining whole raspberries.