Raspberry Swirl Cake

• 1
  

  cup butter
  

• 1
  

  tablespoon butter
  

• 2
  

  cups sugar
  

• 3
  

  cups flour, sifted
  

• 4
  

  teaspoons baking powder
  

• 1
  

  teaspoon salt
  

• 1 ¹⁄₃
  

  cups milk
  

• 2
  

  teaspoons vanilla
  

• 6
  

  egg whites
  

• ¹⁄₂
  

  cup raspberry jelly
  

• 
  

  crimson food coloring
  

• 2
  

  cups confectioners’ sugar, sifted
  

• 1
  

  tablespoon butter, softened
  

• 1
  

  teaspoon vanilla extract
  

• 2 -3
  

  tablespoons milk
  

directions

• Preheat oven to 350 levels.
• In a gigantic bowl, cream 1 c + 1 T butter and sugar till fluffy.
• Sift the flour, baking powder and salt collectively.
• Add the flour alternately with the milk to the butter/sugar (start up and pause with dry ingredients); add the vanilla.
• In a dinky mixing bowl, beat egg whites till stiff peaks accumulate and fold gently by hand into the batter.
• Warmth jelly till melted; frigid somewhat of.
• Retract away 1 c of batter and add jelly; mix neatly.
• Add adequate food coloring to make the batter purple.
• Pour the white batter staunch into a greased and floured Bundt pan.
• Pour jelly batter on high.
• Swirl the raspberry mixture into the cake.
• Bake at 350 levels for forty five-50 minutes or till the cake checks performed.
• Flip out on a wire rack to frigid solely.
• To make the glaze, mix the confectioners sugar, butter and vanilla extract.
• Add in adequate milk to manufacture a somewhat runny consistency.
• Pour the glaze over the cake and drizzle with sieved raspberry jam.