Raspberry Swirl Angel Food Cake

*Test Kitchen Tip: Angel food cake should be high, light and fluffy. Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind. For perfect results, it is important that egg whites are beaten stiff enough. Bowl and beaters must be absolutely free from grease or any specks of egg yolk, which contains fat, or egg whites cannot be beaten stiff.

Follow Step 1 and 2 as directed above. Measure 1 cup of the powdered sugar mixture; sift together with 1/4 cup unsweetened cocoa powder, 1 tablespoon instant espresso coffee powder or coffee powder and 1/2 teaspoon ground cinnamon. Set plain powdered sugar and cocoa powder mixture aside. Follow Step 3 as above. Transfer about one-third of the egg whites mixture to another bowl. Sift about one-third of the plain powdered sugar mixture over the larger portion of the egg whites mixture; gently fold in. Fold in the remaining plain powdered sugar mixture one-third at a time. Sift cocoa powder mixture, one-third at a time, over smaller portion of egg whites mixture, folding in as before. Gently spoon half of the white batter evenly into an ungreased 10-inch tube pan. Spoon half of the chocolate batter evenly over white batter in pan. Repeat with the remaining batters. Using a narrow metal spatula, gently swirl the batters to marble and to remove air pockets. Follow Step 6 as above. Continue as directed. Serve with a scoop of coffee or chocolate ice cream. Garnish with chocolate curls and/or dark chocolate-covered espresso beans.

Follow Steps 1 through 4 as directed above. In a small bowl, use a fork to crush 3/4 cup raspberries or chopped strawberries. Strain berries through a wire sieve to measure 1/4 cup; discard seeds. Gently spoon one-third of the batter evenly into an ungreased 10-inch tube pan. Spoon 2 tablespoons of the berries over the egg whites, keeping away from the edges. Spoon another one-third of the batter into the pan; repeat with the remaining 2 tablespoons of berries. Top with the remaining batter. Using a narrow metal spatula, gently swirl the batters to marble and to remove air pockets. Follow Step 6 as above, except let cake stand 1 hour after removing from the pan. Continue as directed. Serve with raspberries or sliced or whole strawberries. Garnish with mint sprigs.Nutrition analysis per serving: 178 calories, 4 g protein, 40 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 30 g total sugar, 0% Vitamin A, 5% Vitamin C, 51 mg sodium, 1% calcium, 6% iron

Prepare as above, except stir 1 tablespoon finely shredded lemon or lime peel into the flour mixture. Continue as directed. Serve cake with raspberries and lemon or lime curd.