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Ingredients
- 1 c. & 1 Tbsp. butter or possibly margarine.
- 2 c. sugar
- 3 c. sifted flour
- 4 tsp baking pwdr
- 1 tsp salt
- 1Â 1/3 c. lowfat milk
- 2 tsp vanilla
- 6 x egg whites (3/4 c.)
- 1/2 c. raspberry or possibly raspberry-currant jelly Red food
- Â Â coloring
Directions
- In large bowl, cream butter and sugar till light and fluffy. Sift together flour, baking pwdr and salt; add in alternately with lowfat milk to creamed mix, beginning and ending with dry ingredients. Add in vanilla.
- In small mixing bowl, beat egg whites till stiff peaks form. Gently fold by hand into batter. Heat jelly till melted; cold slightly. Remove 1 c. of batter and add in jelly. Mix well. Add in food coloring, sufficient to give desire pink color. Pour white batter into greased and flower 12-C. Bundt Pan. Pour jelly batter on top. With spoon swirl raspberry mix into cake. Bake at 350 degrees for 45-50 min; turn out on wire rack or possibly serving plate to complete cooling. Drizzle with sieved raspberry jam.
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