Description
This White Raspberry Cake is a delicate and fluffy dessert with layers of moist cake, sweet raspberry filling, and a creamy meringue frosting. It’s simple to make and perfect for any special occasion.
Ingredients
Scale
- For the Cake:
- 2 cups cake flour
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 tbsp milk
- 2 tsp baking powder
- 4 large egg whites, room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups fresh or frozen raspberries
- 2/3 cup raspberry jam
- For the Meringue Frosting:
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 2 tbsp cold water
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare the Cake: Sift cake flour and salt into a large bowl. Whisk together heavy cream, milk, and vanilla extract in a separate bowl. Beat egg whites until stiff peaks form. Gently fold dry ingredients into wet ingredients, then fold in egg whites in batches. Carefully fold in raspberries and swirl in raspberry jam.
- Bake the Cake: Preheat oven to 350°F (177°C). Grease and line two 8-inch round cake pans. Divide batter evenly and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then on wire racks completely.
- Prepare the Meringue Frosting: Combine sugar and water in a saucepan over medium heat until dissolved. Bring to a simmer. Beat egg whites until soft peaks form. Slowly pour hot sugar syrup into egg whites while beating on low speed. Increase speed to high and beat until glossy and stiff peaks form. Add lemon juice and vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with raspberry jam, then meringue frosting. Top with the second cake layer. Frost the top and sides with remaining meringue frosting.
- Garnish and Serve: Top with fresh raspberries and powdered sugar.
Notes
- Ensure egg whites are at room temperature for best volume.
- Use a clean, oil-free bowl for beating egg whites.
- Do not overmix the batter to maintain fluffiness.
- The cake can be stored unfrosted at room temperature for 2-3 days or frozen for up to 3 months. Frosted cake should be refrigerated and is best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Cakes and Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg