Raspberry Cake Recipe

Raspberry cake recipe

Ingredients

Cake

1 cup all-purpose flour

10 egg whites
2 tsp. vanilla extract

1 cup confectioner’s sugar

1 tsp cream of tartar

Berry frosting

200g cream cheese

300g raspberry jam

200ml whipping cream

100g confectioners sugar

2 tsp. peppermint extract

2 tsp. vanilla extract

Directions

Cake

1 – Preheat the oven at 160°C.

2 – Whisk whites and cream of tartar with a mixer on medium speed for 2 min. Gradually add confectioners sugar and vanilla extract while mixing. Continue whisking until soft peaks are formed.

3 – Using a spatula, gently fold in flour. Start adding ¼ cup of flour, and afterwards continue adding the remaining flour until combined.

4 – Transfer the mixture to a rounded cake pan. It is very important that the pan is not greased, otherwise the cake will deflate once it is out of the oven.

5 – Place the cake pan on the oven and bake the cake for 40 – 45 min. Do not open the oven while the cake is still being baked.

6 – Take the cake pan out of the oven and immediately invert it. Place it somewhere turned over for 1h until it is completely cooled.

7 – With a knife, separate the cake from the cake pan.

8 – Cut the cake in half using a serrated knife. Place the bottom layer on a plate and spread raspberry jam. Place the top layer above the bottom layer.

9 – Frost the cake with the berry frosting.

Berries frosting

1 – Take a bowl and fill approximately ½ of it with water and ice cubes.

2 – Place another bowl above it and pour in the whipping cream and sugar. Using a hand mixer, whip the cream in a circular direction until it consistency changes and it becomes fluffy and stiff peaks are formed.

3 – With the hand mixer, beat together cream cheese, raspberry jam, vanilla extract and peppermint extract until well blended.

4 – Using a spatula, add the cream cheese mixture to the whipped cream and combine them.