Recently our church secretary retired, and I was asked to make a cake for the party held in her honor. Kathy said she loved raspberries, so I incorporated raspberries into this cake. It is a white cake with raspberry and white chocolate filling. It was really delicious!
White Cake
3 cups sifted cake flour
1 tablespoon baking powder
1/2 cup butter or margarine, softened
1 1/2 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup of milk
5 egg whites
Preheat oven 350 degrees
Spray bottom of cake pan with nonstick spray.
In a medium bowl, sift together flour and baking powder; set aside.
In a large bowl cream butter and sugar with electric mixer until light and fluffy; add vanilla and beat well.
Add flour mixture to butter mixture alternately with milk; beat well after each addition.
Add egg whites one at a time; beat well after each addition
Makes about six cups of batter
pour into cake pans and bake 35-40 min (maybe more depending on cake pan size; less for cupcakes)
Raspberry Puree Filling (from Cake central)
1 12oz bag of frozen raspberries, thawed. (or fruit of your choice)
1/4 c granulated white sugar
3 TB cornstarch mixed withe equals parts COLD water to dissolve.
lemon juice- to taste
2-3 TB raspberry chambord (french liquor- preservative).
Thaw berries. Puree them in blender. Press though a sieve to remove seeds.
Place berry puree in a pot on the stove over medium/low heat.
Add sugar and dissolve cornstarch.
Bring to a simmer, stirring constantly so you will not have lumps.
Once it thickens nicely, remove from heat.
Allow to cool, add chambord.
Chill for a few hours, then fill your cake.
Don't forget a thick icing dam!
the chambord will not change to flavor as it is made from raspberries, herbs and honey
White Chocolate filling
4 ounces white chocolate, chopped
1/4 cup milk
4 ounces cream cheese (soft but still cool)
1/4 teaspoon vanilla extract
In the top of a double boiler (or microwave), combine the white chocolate and milk.
Bring to a simmer and cook, stirring, until the chocolate is melted.
Let cool to room temperature.
In a bowl, beat the cream cheese, and vanilla.
Gradually add the cooled chocolate and beat until smooth.
Chill in the refrigerator for 2 hours before filling cake
Once the cake and the fillings are ready, it's time to assemble
Tort the cake
In between the layers add the white chocolate filling and the raspberry filling.
you can combine both fillings in one layer or alternate between layers.
when that is done frost the entire cake with butter cream and decorate
