Friday, September 25, 2009

White Cake with Red Raspberry Sauce and Whipped Cream



If there was one cake that always taste fresh this is the one I would vote for...Fresh Red Raspberries with white cake and whipped cream...definitely one of my favorites and my late Dad Carmen. Actually anything that had Raspberries on it got our vote!











12 tablespoons unsalted butter softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 extra large eggs seperated using only the whites (3/4 cup)
3/4 cup evaporated milk or half and half
2 teaspoons vanilla extract


Directions
Preheat to 350 degrees.
Butter and flour the bottoms of two 9-inch round .
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture.
Pour the batter into prepared pans and smooth and slap down on the counter to evenly shake batter. Bake about 1/2 hour or until a toothpick is clean
Cool in pan on rack for 5 minutes, then turn out onto a wax paper.


Raspberry Puree:

24 oz of Fresh Raspberries or two frozen bags

2/3 cups of sugar

1 teaspoon of freshly squeezed lemon juice

Put in food processor, pulse till pureed.


You will need two large heavy cream whipped and slightly sweetened with confectionery sugar. Whip till thick and light. If you are going to decorate with this you will need to add more confectionery sugar till cream hold its shape.

One can of heavy cream to make lines on top of cake or pipe with pastry bag.

Split cake into layer by slicing in half with a sharp knife when cool.

Fill with whipped cream

Pipe whipped cream lines, fill lines in between with Raspberry Puree. Keep Refrigerated.
You can also substitute Blueberrie or Strawberries if you prefer...or all three on Patriotic Days.
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