Q. Many years ago, either Pillsbury or Duncan Hines had an angle food cake mix called "Raspberry Swirl." It was delicious. Of course, since my family liked it so much, they must have discontinued it, as we have not been able to find it for over 25 years. Basically, you poured some of the batter in the pan, poured some raspberry flavored batter on top of that, and finished with more plain batter, then swirled. The result was an angle food cake with a swirl of raspberry flavored cake, thus the name Raspberry Swirl. Any ideas how to make one from scratch or from a mix? I've tried with
We feel quite sure that neither Pillsbury nor Duncan Hines discontinued the cake just to slight your and your family. But we agree that it is inconvenient and occasionally
disastrous when a company simply abandons products that we have come to rely on. We're still not speaking to Hershey's since the marketing geniuses there discontinued the Triple Decker Bar (25 years or more ago).
Our little Internet search turned up a number of raspberry cheesecakes and cheesecake pretender recipe, but only one cake that looked like the right combination of angel food cake and raspberry. To the best of our searching ability, neither the Pillsbury nor Duncan Hines sites have a raspberry swirl cake.
We have not tried this recipe, so must leave the execution up to you. And, of course, only you can determine whether it is an acceptable substitute for the cake of your recollection.
Raspberry Swirl Cake
1 cup plus 1 Tbsp butter
2 cups sugar
3 cups sifted flour
4 tsp baking powder
1 tsp salt
1-1/3 cups milk
2 tsp vanilla
6 egg whites (3/4 cup)
1/2 cup raspberry jelly
Red food coloring
2 cups sifted confectioners' sugar
1 Tbsp soft butter
1 tsp vanilla, rum, or almond extract
2-3 Tbsp milk
Preheat oven to 350°F (175°C).
To Make the Cake: In large bowl, cream butter and sugar until light and fluffy. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla. In small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into the batter.
Heat jelly until melted; cool slightly. Remove 1 cup of batter and add jelly. Mix well. Add food coloring, enough to give a desired pink color. Pour white batter into greased and floured 12-cup Bundt pan. Pour jelly batter on top. With spoon swirl raspberry mixture into cake. Bake at for 45 to 50 minutes; turn out on wire rack or serving plate to complete cooling.
To make the glaze, combine all the ingredients thoroughly, adding enough milk to produce a slightly runny consistency. Pour the glaze over the cake and drizzle with sieved raspberry jam.