Strawberry Marble Cake Recipe

Strawberry Marble Cake Recipe photo by Taste of Home

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Perfect for special occasions, this strawberry swirl cake makes a pretty presentation at the end of a meal. I also serve it with afternoon tea, and it’s a quick sell at any bake sale.

This recipe is:

Diabetic Friendly

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Strawberry Marble Cake Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 12 Servings

30 45 75

Ingredients

1-1/2 cups egg whites (about 10)
1 package (10 ounces) frozen unsweetened strawberries, thawed and drained
1-1/2 cups sugar, divided
1-1/4 cups cake flour
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Red food coloring, optional
Whipped topping and sliced fresh strawberries, optional

Directions

Let egg whites stand at room temperature for 30 minutes. In a food processor, puree strawberries; strain puree and discard seeds. Set aside.
Sift together 3/4 cup sugar and the flour twice; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Transfer half of the batter to another bowl; fold in extracts. Fold 1/4 cup strawberry puree into remaining batter; add food coloring if desired.
Gently spoon batters, alternating colors, into an ungreased 10-in. tube pan. Cut through with a knife to swirl. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Serve cake with remaining puree; garnish with whipped topping and fresh strawberries if desired. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without optional garnishes) equals 176 calories, trace fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchange: 2-1/2 starch.

Originally published as Strawberry Marble Cake in Country Extra May 2008, p49