This featherweight, sweet cake is offset by a tart sorbet. Fresh raspberries mixed into the batter give this dessert a hint of pink.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.

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  • Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.

  • Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.

  • Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)

  • Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.

Reviews (1)

111 Ratings
  • 5 star values: 17
  • 4 star values: 20
  • 3 star values: 41
  • 2 star values: 25
  • 1 star values: 8
Rating: 1 stars
10/25/2013
Tried this and the raspberries turned the cake rather mushy, I'll stick to the normal recipe from now on.