Raspberry White Cake

Raspberry White Cake

Categories:

Cakes & Cupcakes
Desserts
Afternoon Tea
Granulated Sugar
Ingredients
For the cake:
  • 2 cups (190 g) cake flour, sifted
  • 1 tsp (5 g) salt
  • 1 cup (250 g) Redpath® Granulated Sugar
  • 1 cup (250 mL) heavy cream
  • 2 tbsp (30 mL) milk
  • 2 tsp (10 g) baking powder
  • 4 large egg whites, room temperature
  • 1 tsp (5 mL) vanilla extract
  • 1/4 tsp (1 mL) almond extract
  • 1 1/2 cups (185 g) raspberries (fresh or frozen)
  • 2/3 cup (150 mL) raspberry jam
For the meringue frosting:
  • 3 large egg whites, room temperature
  • 3/4 cup (170 g) Redpath® Granulated Sugar
  • 2 tbsp (30 mL) cold water
  • 1 tsp (5 mL) lemon juice
  • 1 tsp (5 mL) vanilla extract
Instructions

For the cake:

1. Preheat oven to 350°F (160°C). Grease and flour two 8 or 9-inch round cake pans. Set aside.

2. Whisk together flour, salt, and 1/2 cup (125 mL) of the sugar.

3. In a separate bowl, whisk together the cream, milk, and baking powder. Beat in vanilla, almond extract, and the remaining 1/2 cup (125 mL) of sugar.

4. Stir in flour mixture until just combined.

5. In a stainless steel bowl with a hand-held mixer, or in a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form.

6. Gently fold the beaten egg whites into the rest of the cake batter. Finally, fold in the raspberries.

7. Divide the cake batter evenly among the prepared pans. Bake until golden on the top, or an inserted toothpick comes out clean, about 25 minutes.

8. Let the cakes cool in pans for 10 minutes, then gently run a knife around the edges of each pan to loosen the cake. Carefully turn the cakes onto wire racks and allow to cool completely before assembling and icing.

For the meringue frosting:
1. In a stainless steel bowl, whisk together all of the ingredients until frothy.

2. Place the bowl over a pot of simmering water, or use a double boiler, and whisk the egg white mixture constantly until all of the sugar granules have dissolved. To test it, rub some of the mixture between your thumb and pointer finger; if it’s smooth and you don’t feel any sugar granules, it’s ready, if not, keep whisking.

3. Transfer the mixture to a stand mixer fitted with the whisk attachment, or use a stainless steel bowl and a hand-held electric mixer. Beat on high until stiff peaks form, and the frosting is thick and glossy.

For the assembly:
1. Place the first cake layer on a plate or cake stand. Spread the raspberry jam over the layer using an off-set spatula or knife. Add a layer of meringue frosting as well, if you so desire. Gently place the second layer on top.

2. Ice carefully with the meringue frosting. Start with your crumb coating, dumping a large portion of the frosting on top of the cake. Use an off-set spatula or knife to spread it to the sides of the cake, then carefully spread it around the sides to seal in all the crumbs. When you've finished with this first layer of frosting, ice the cake with the remaining frosting. For an extra effect, use a knife or spatula to create swirls in the icing. Let the cake sit for at least an hour before serving. Store any leftovers in the fridge for up to four days.