Raspberry White Cake
- Comments()
- Prep Time 45 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 10 to 12
Ingredients
- Vegetable-oil cooking spray
- 2 cups sifted cake flour (not self-rising)
- 1 teaspoon salt
- 1 cup sugar (1/2 cup plus 1/2 cup)
- 1 cup heavy cream
- 2 tablespoons whole milk
- 2 teaspoons baking powder
- 4 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/2 cups raspberries (8 ounces)
- 2/3 cup raspberry jam
- Meringue Frosting
- 1/2 cup large-flake dried unsweetened coconut
Directions
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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.
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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.
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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.
Wonderful! I was concerned like other reviewers, but the ingredients for the cake batter worked just fine for me, no adjustments needed. The meringue was great, a lot like boiled icing, and it yielded more than enough to generously frost the cake. I made a raspberry buttercream (1 c. butter, 3/4 c. raspberry jam, 1-1/2 c. confectioner's sugar) to go in between the cake layers since I like my layer cakes to be over-the-top sweet. It received rave reviews! Definitely a keeper!
Where is your butter? Typically heavy cream doesn't supply enough oil content to make a cake. Doesn't sound like something I would like to try.
This is an absolutely wonderful recipe. Simplicity and elegance abound, it is simple to make and very tasty.
This recipe is CRAP!!! do not use it, I wasted all those raspberries for NOTHING!!!! I guess Martha Stewarts workers who do all the work fought back
Everyone loved this cake I would up making it into two pans because I needed to save time and I only had two. It looked harder than what it was. Wish there was a picture of the inside, it is a very pretty cake both inside and the exterior. The question I had was about holding the ingredients in, you usually do that when there is something that is whipped. I was unsure if I needed to whip the egg whites.
cake is no good. thanks Martha for the waste of time & money
I like it!
I made this for Easter and it turned out wonderful. I made the cake a day a head and made the frosting the day of. The one hiccup was I couldn't find 8-in pie tins (at least not on short notice once I realized that's what the recipe called for). So instead, I made 1-1/2 the recipe and used 9-in pie tins. Worked out great.