One of my very favorite things to do is to bake. It’s relaxing to me. My Grandma and Mom taught me to bake from scratch and that’s how I still insist on doing it today! For me the enjoyment in baking comes from sharing my creations with others. When I see that happy, relaxed, sink into total satisfaction look on their face, I know it was a great creation, and that makes me happy.
Today I shared my Raspberry White Chocolate Cake with my church family. From the happy smiles, I’d say it was a hit. So I decided to share this recipe with you today. Now, for items I take to church, I tend to make them Bundt style cakes, because they are easy to portion out at our cafe’. However, this recipe works perfect for a normal round cake pan as well. It uses the same concept as a pineapple upside down cake.
Now I’m going to share a little cake baking secret with you. Lean in close and I’ll whisper it to you. Secret number one. Never just dump your ingredients into one bowl. No, a cake deserves love and attention to every ingredient. Secret number two, it is imperative that you separate your eggs. Yup, yokes in one bowl, whites in another bowl. You will whip the whites to a beautiful stiff foam to give your cake that perfect consistency.
- 1/3 cup softened butter
- 2/3 cup sugar
- 2 eggs (separated, see secret #2)
- 2/3 cup of water
- 1 1/2 cup of sifted flour
- 3 teaspoons of baking powder
- 1/3 teaspoon of salt
- 1/2 teaspoon of REAL vanilla
- 1/4 cup of REAL white chocolate chips
- 4 tablespoons of butter
- 4 tablespoons of sugar
- 1 1/2 cup of fresh raspberries
- Preheat your oven to 350 degrees F.
- Grease and flour your cake pan of choice and set to the side.
- Cream your butter.
- Add in your sugar.
- In a small side bowl beat our egg yokes, add in your vanilla into your egg yokes and beat together (by hand).
- Fold in your egg yokes/vanilla combination into your butter and sugar/butter bowl.
- In a separate bowl sift together your flour, baking powder, salt.
- Now in your large bowl that has your butter/sugar/eggs/vanilla, add in your flour mix alternately with water.
- Fold in your white chocolate chips.
- Place batter to the side
- In your bowl holding your egg whites (make sure its a bowl that can handle a mixer/whisk). Use an electric whisk or mixer and whisk the egg whites until they become a stiff white foam. You will know they are ready when they have stiff little peaks when you take your whisk out.
- Fold in your egg white foam into your batter. Please note, FOLD them into your batter. You want that beautiful foam to become a marriage with your batter.
- Set the batter to the side once the foam has been folded to where you can’t tell its in there.
- Now, take your 4 tablespoons of butter and melt in a small pot on the stove (DO NOT USE THE MICROWAVE). When your butter is melted, add in your fresh or frozen raspberries, now your sugar. Cook until this creates a nice raspberry sauce.
- In your prepared cake pan, pour evenly 3/4 of the raspberry sauce into the pan first.
- Evenly pour in your cake batter over top of the raspberry sauce.
- Add in the left over sauce in the center and swirl through the batter.
- Place in the oven.
- Bake for 35 minutes at 350.
- Test using the toothpick method but make sure you are testing the cake part, not the sauce part at the bottom.
- Let cool in the pan until you can touch the pan and its not warm/hot.
- You may want to “loosen” the sides of the cake with a butter knife.
- Over your serving plate, quickly turn the pan over.
- The fruit will be on top.
- If any fruit sticks in the pan, carefully remove from the pan and smooth on top of your cake.
- Sprinkle a dusting of white powdered sugar or add some white chocolate “curls” if you want to fancy it up a tad.
- Finish cooling and serve.
Until Next Time!
Mrs. Kay L. Rice