RASPBERRY WHITE CAKE
In this classic layer cake, egg whites serve as a leaven; they also give the mountainous frosting all its loft. Cake flour keeps this fruity dessert light and airy, and fresh raspberries are folded into the batter for a pop of color and juicy, tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line bottoms with parchment, and coat again. Whisk together flour, salt, and 1/2 cup sugar. In a separate bowl, combine cream, milk, baking powder, and egg whites. Whisk in vanilla, almond extract, and remaining 1/2 cup sugar.
- Fold in flour mixture. Fold in raspberries, then divide among pans. Bake until golden and top springs back when touched, about 25 minutes. (Each cake layer will be approximately 1/2 inch in height.) Let cool in pans 30 minutes. Remove; let cool completely on a wire rack.
- Spread half the jam over top of 1 cake layer, and sandwich with another layer. Repeat with remaining jam and layer. Swirl frosting over top and sides of cake. Sprinkle top with coconut.
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Aarif Sekh
as@yahoo.comDelicious!
D3n1s _fn
d-_@gmail.comThis cake was easy to make and turned out great! The cake was moist and fluffy, and the frosting was light and creamy. The raspberries added a nice pop of color and flavor. I would definitely recommend this recipe!
Danish Dub
danish-d@gmail.comI made this cake for a potluck, and it was a big hit! Everyone loved it. The cake was moist and flavorful, and the frosting was light and fluffy. The raspberries added a nice tartness to the cake, and the white chocolate chips added a touch of sweetn
Genevieve Louis
l@gmail.comThis cake was a bit too sweet for my taste, but it was still good. The cake itself was moist and fluffy, and the frosting was creamy and smooth. The raspberries added a nice pop of color and flavor. I think I would try using less sugar next time.
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rghjjkf_fgjugrf17@yahoo.comThis cake was delicious! I made it for my daughter's birthday party, and it was a huge success. The cake was moist and flavorful, and the frosting was light and fluffy. The raspberries added a nice tartness to the cake, and the white chocolate chips
Jannati Muhsonat Tuba
t_j1@yahoo.comI've made this cake twice now, and it's always a hit! The recipe is easy to follow, and the cake turns out perfect every time. I love the combination of raspberries and white chocolate, and the cake is always so moist and fluffy. I highly recommend t
Towhida S
s_towhida87@hotmail.frThis raspberry white cake was a delight! The cake itself was moist and fluffy, with a delicate crumb. The raspberry filling was tart and tangy, and paired perfectly with the sweet cream cheese frosting. I loved the pop of color from the raspberries,