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Martha Stewart Member
Rating: 5.0 stars
04/17/2020
This recipes sounds delicious. One question: do I have to beat the egg whites and than combine with the milk and vanilla? Or do I just take the egg whites as they are?
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Strawberry-Swirl Bundt Cake
Credit:
Marcus Nilsson
Recipe Summary
prep: 35 mins
total: 4 hrs 50 mins
Yield: Serves 12 to 16
Ingredients
Ingredient Checklist
3 sticks unsalted butter, room temperature, plus more for pan
3 1/2 cups cake flour (not self-rising), whisked, plus more for pan
2/3 cup egg whites (from 5 to 6 large eggs)
3/4 cup whole milk
2 1/2 teaspoons pure vanilla extract
1 3/4 teaspoons plus a pinch of kosher salt
4 teaspoons baking powder
1 3/4 cups plus 3 tablespoons granulated sugar
4 tablespoons ground freeze-dried strawberries (1/2 ounce)
2 drops pink gel-paste food coloring
1 quart fresh strawberries, hulled and sliced (2 1/2 cups)
1 cup heavy cream
2 tablespoons confectioners’ sugar, plus more for dusting
Gallery
Strawberry-Swirl Bundt Cake
Credit:
Marcus Nilsson
Recipe Summary
prep: 35 mins
total: 4 hrs 50 mins
Yield: Serves 12 to 16
Gallery
Strawberry-Swirl Bundt Cake
Credit:
Marcus Nilsson
Strawberry-Swirl Bundt Cake
Credit:
Marcus Nilsson
Strawberry-Swirl Bundt Cake
Recipe Summary
prep: 35 mins
total: 4 hrs 50 mins
Yield: Serves 12 to 16
Recipe Summary
prep: 35 mins
total: 4 hrs 50 mins
Yield: Serves 12 to 16
prep: 35 mins
total: 4 hrs 50 mins
prep:
35 mins
total:
4 hrs 50 mins
Yield: Serves 12 to 16
Serves 12 to 16
Ingredients
Ingredients
- 3 sticks unsalted butter, room temperature, plus more for pan
- 3 1/2 cups cake flour (not self-rising), whisked, plus more for pan
- 2/3 cup egg whites (from 5 to 6 large eggs)
- 3/4 cup whole milk
- 2 1/2 teaspoons pure vanilla extract
- 1 3/4 teaspoons plus a pinch of kosher salt
- 4 teaspoons baking powder
- 1 3/4 cups plus 3 tablespoons granulated sugar
- 4 tablespoons ground freeze-dried strawberries (1/2 ounce)
- 2 drops pink gel-paste food coloring
- 1 quart fresh strawberries, hulled and sliced (2 1/2 cups)
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar, plus more for dusting
Directions
Preheat oven to 350°F, with a rack in center. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners’ sugar on high speed to soft peaks. Dust cake with more confectioners’ sugar and serve with whipped cream and macerated berries.
Reviews
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5.0 stars
04/17/2020
This recipes sounds delicious. One question: do I have to beat the egg whites and than combine with the milk and vanilla? Or do I just take the egg whites as they are?
Reviews
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
2
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5.0 stars
04/17/2020
This recipes sounds delicious. One question: do I have to beat the egg whites and than combine with the milk and vanilla? Or do I just take the egg whites as they are?
Martha Stewart Member
Rating: 5.0 stars
04/17/2020
This recipes sounds delicious. One question: do I have to beat the egg whites and than combine with the milk and vanilla? Or do I just take the egg whites as they are?
Rating: 5.0 stars
All Reviews for Strawberry-Swirl Bundt Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Strawberry-Swirl Bundt Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
