Blueberry Swirl Cake Printer-friendly
MAKES: 12 TO 16 SERVINGS
2 egg whites
1/2 cup granulated sugar
2 cups Gold Medal all-purpose or 2114 cups Softasilk coke flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
2 egg yolks
1 1/2 teaspoons vanilla
1 tablespoon Gold Medal all-purpose or Softasilk coke flour
3/4 cup fresh blueberries
Lemon Cream Cheese Frosting (see follow recipe)
Blueberry Swirl (see follow recipe)
Heat oven to 350. Grease bottom and side of 2 round pans, 9xl l/2 inches, with shortening; lightly flour. Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
Mix 2 cups flour, 1 cup sugar, the baking powder and salt in medium bowl. Beat in milk, oil, egg yolks and vanilla on medium speed 2 minutes, scraping bowl occasionally. Fold egg white mixture into batter. Mix I tablespoon flour and blueberries. Fold blueberries into batter. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Fill layers and frost side and top of cake with Lemon Cream Cheese Frosting. Spoon Blueberry Swirl along edge of cake. Store loosely covered in refrigerator.
Lemon Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1/3 cup butter or margarine, softened
2 tablespoons lemon juice
1/2 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, butter, lemon juice and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar until smooth.
1/2 cup fresh blueberries
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Cook all ingredients in 11/2-quart saucepan over medium heat, stirring constantly, until thickened. Cool completely.