Raspberry White Cake By Martha Stewart
Ingredients:
2 cups cake flour, sifted
Vegetable oil for spray
1 cup sugar
1 tsp salt
1 cup heavy cream
2 tbsp whole milk
4 large egg whites
2 tsp baking soda
1/4 tsp pure almond extract
1 tsp pure vanilla extract
2/3 cup raspberry jam
1 1/2 cups raspberries
Meringue frosting for raspberry white cake
1/2 cup unsweetened coconut flakes
Instructions:
1. Heat oven to 325 degrees.
2. Coat round cake pans with cooking spray.
3. Line with parchment paper, grease again.
4. In a large bowl, whisk together flour, 1/2 cup sugar and salt.
5. In an another bowl add cream, baking powder, milk and egg whites, combine well.
6. Whisk in almond extract, 1/2 cup sugar and vanilla.
7. Whisk in dry mixture.
8. Fold in raspberries.
9. Pour batter into pans.
10. Bake them for 25 minutes.
11. Take out from oven and let them cool completely.
12. Spread jam over one of the cake.
13. Sandwich with another cake.
14. Spread frosting over cake.
15. Sprinkle with coconut.
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