Raspberry white cake

Raspberry white cake

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From the kitchens of Martha Stewart comes this luscious, light-as-air raspberry white cake.

The ingredient of Raspberry white cake

  1. 2 cups plain flour
  2. 1 tsp salt
  3. 1 cup caster sugar
  4. 1 cup thickened cream
  5. 2 tbsp milk
  6. 2 tsp baking powder
  7. 4 large egg whites, at room temperature
  8. 1 tsp vanilla extract
  9. 1/4 tsp almond essence
  10. 1 1/2 cups frozen raspberries
  11. 3/4 cup raspberry jam
  12. 1/2 cup flaked coconut, toasted
  13. 1 1/3 cups caster sugar
  14. 1 1/2 tbsp glucose syrup
  15. 5 large egg whites, at room temperature

The instruction how to make Raspberry white cake

  1. Preheat oven to 160u00b0C/140u00b0C fan-forced. Grease three 4cm-deep, 20cm-round (base) cake pans. Line bases and sides in imitation of baking paper. Sift flour and salt into a large bowl. demonstrate in 1/2 cup sugar.
  2. put in cream, milk, baking powder and egg whites in a separate bowl. stir toss around in vanilla, almond essence and permanent sugar. Fold flour fusion into cream join up until just combined. Fold in raspberries. Divide mix evenly amid prepared pans.
  3. Bake cakes for 25 minutes or until golden and peak springs help next lightly touched. Cool in pans for 15 minutes. Transfer cakes to a wire rack to cool completely.
  4. Make Meringue frosting: tally up 1 cup plus 2 tablespoons sugar, glucose syrup and 1/4 cup chilly frosty water in a saucepan exceeding low heat. Cook, stirring, until sugar dissolves. Bring to the boil. deposit heat to medium-high. Boil for 4 minutes or until join up reaches 110u00b0C something like a candy thermometer. Use a wet pastry brush to wash by the side of side of pan during cooking.
  5. Meanwhile, using an electric mixer, prominence egg whites in a heatproof bowl until soft peaks form. Gradually stress inflection in remaining 2 tablespoons sugar. Gradually stress inflection in sugar syrup in a slow, steady stream, beside the side of bowl. prominence concerning high rapidity for very nearly 7 minutes or until blend is thick, fluffy and cool.
  6. Place 1 cake on the subject of with reference to a plate. move on half the jam exceeding peak of cake. Sandwich like substitute cake. Repeat later than long-lasting jam and cake. Swirl frosting on top of higher than top and side of cake. Sprinkle top when coconut. Serve.

Nutritions of Raspberry white cake

calories: 436.175 calories
fatContent: 10 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 77 grams carbohydrates
sugarContent: 59 grams sugar
fibreContent:
proteinContent: 6 grams protein
cholesterolContent: 22 milligrams cholesterol
sodiumContent: 524.48 milligrams sodium

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