Sprinkling whole raspberries between three layers of cake batter, creates a lovely as well as delicious peanut butter raspberry swirl cake. Lightly dusting the finished Angel Food cake with powdered peanut butter is light on fat, not light on taste. I used the PB2 brand, however there are three or four different brands on the market now.
1 1/2 cups Egg whites (about 12 to 14 large eggs) 1 cup sifted powdered sugar 1 cup sifted cake flour or sifted all-purpose flour 1/2 cup peanut butter powder 1 teaspoon cream of tartar 1 tsp Vanilla extract 1 cup granulated sugar 3/4 cup raspberries
Oven Temp ~ 350° Baking Time ~ Pan Type ~ 10 inch tube pan
Preheat the oven.
In an extra-large mixing bowl, allow the egg whites to stand at room temperature for 30 minutes.
Meanwhile, in a medium mixing bowl, sift powdered sugar, powdered peanut butter and flour together three times; set aside.
If you do not have a sifter, use a whisk to fluff the flour before measuring.
Beat the egg whites in a large bowl, adding the vanilla and the cream of
tartar to the whites as soon as they become foamy. Continue beating. As soft
peaks begin to form, add the remaining sugar. Beat until firm peaks form.
Using a spatula, gently fold in a quarter of the flour, peanut butter and sugar mixture into the egg
whites with “over and up” motions. Be sure to scrape the bottom of the
bowl or the flour mixture will sink. Repeat, gently folding in the remaining flour mixture by fourths,
Mix only until the flour is moistened. Working the batter longer tends to drive the air bubbles from the foam and
reduces the cake's volume.
In a small bowl, use a fork to crush 3/4 cup raspberries. Strain berries through a fine-mesh wire sieve to measure 1/4 cup; discard seeds.
Gently spoon one third of the batter evenly into an ungreased 10-inch tube pan. Spoon 2 tablespoons of the berries over the batter, keeping away from the edges. Spoon another one-third of the batter into the pan; repeat with the remaining 2 tablespoons of berries. Top with the remaining batter.
Using a narrow spatula or table knife, gently swirl the batter to marble and remove air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
Bake in a preheated oven on the lowest rack for 40 to 45 minutes or until top springs back when lightly touched.
When the peanut butter cake is removed from the oven, immediately invert the tube pan
onto the counter or over a serving plate. Many tube pans have legs for this purpose. If the tube pan
does not have legs, invert the pan over a narrow-necked bottle inserted into
Nutrition facts for Peanut Butter Raspberry Angel food Cake
Serving Size 80 g
Amount Per Serving
Calories from Fat 7
% Daily Value*
Total Fat 0.8g 1%
Trans Fat 0.0g Cholesterol 0mg 0% Sodium 83mg 3%
Potassium 114mg 3% Total Carbohydrates 37.5g 13%
Dietary Fiber 1.5g 6% Sugars 27.4g Protein 6.2g
Vitamin A 0% • Vitamin C 3% • Calcium 1% • Iron 3%
Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.
Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes
When Baking with Butter:
Room temperature butter in the cake batter is one of the
biggest cake baking mistakes. In fact, butter must be below 68°
to trap air molecules and build structure. Otherwise, the fat
will liquefy and the cake will be flat. To get “cool”
butter, cut the chilled butter into chunks and let it sit in a
bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter,
but you can over beat the
flour. If you do, gluten will form and you will be making a
quick bread instead of layer cake. Beat the flour just until
there are no visible signs of dry flour, but not until the
batter is completely smooth.
Cake flour is milled from soft wheat that has
a lower gluten content and higher starch content than all-purpose flour. It helps to ensure
a fluffy texture in cakes and pastries. A substitute for cake
flour is to use all-purpose flour, but reduce the amount by 2
tablespoons per cup.
The food choices that we make every day have a profound effect
on the environment. From farm to spoon, growing our food, processing it and
transporting it all use tremendous amounts of energy, water and chemicals. By
making just a few small changes in our eating and buying habits, we can greatly
reduce this impact. When we eat green, we help the environment by reducing
global warming pollution and help ourselves by eating fresh and healthy food.
Eat local from farmers in your own neighborhood!