Raspberry Cake with Whipped Cream Filling is a delightful dessert that beautifully marries light, fluffy cake with the vibrant flavours of raspberries. This cake is perfect for any special occasion or celebration, offering a combination of textures and tastes that will impress both family and guests.
Ingredients:
For the Cake:
- 4 large eggs, room temperature, separated
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- ½ tsp. cream of tartar
- 1 cup (200 g) sugar, divided
- ⅓ cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup (125 g) cake flour
- ½ tsp. baking powder
For Assembly:
- 1 cup (200 g) sugar
- 1½ cups (37 g) freeze-dried raspberries; plus more crushed for serving (optional)
- 3 cups heavy cream
- 1 tsp. vanilla extract
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- ¼ cup (80 g) raspberry jam
- 2 cups (170 g) fresh raspberries
Special Equipment:
- A pastry bag and a ½”-diameter tip
Method:
For the Cake:
Prepare the Oven and Pans:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a clean mixing bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add ½ cup of the sugar, beating until stiff peaks form.
In another bowl, beat the egg yolks with the remaining ½ cup of sugar until thick and pale. Gradually add the vegetable oil and vanilla extract, mixing until well combined.
Sift the cake flour and baking powder over the egg yolk mixture, folding gently to combine. Gradually fold in the beaten egg whites until the batter is smooth and well combined.
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Whipped Cream Filling:
Prepare the Freeze-Dried Raspberries:
In a food processor, blend the freeze-dried raspberries into a fine powder. Set aside.
In a large mixing bowl, combine the heavy cream, sugar, vanilla extract, and salt. Beat until soft peaks form. Gradually add the raspberry powder and continue to beat until stiff peaks form.
For Assembly:
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread with raspberry jam.
Pipe or spread a generous layer of raspberry whipped cream over the jam, then sprinkle with fresh raspberries.
Place the second cake layer on top. Spread or pipe more whipped cream on top and around the sides of the cake, if desired.
Garnish with more fresh raspberries and crushed freeze-dried raspberries for decoration.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavours to meld and the whipped cream to set.
