FOR CAKE
INGREDIENTS
1 1/4 cups sifted Swans Down Cake Flour
1 1/2 plus 5 tbs. sugar
12 egg whites, at room temperature
1 1/4 tsp cream of tartar
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp salt
METHOD
Preheat oven to 375°
In a bowl, sift together flour and ½ cup sugar four times.
In a large bowl with an electric mixer beat together egg whites, cream of tartar, vanilla, almond extract, and salt until they hold soft peaks.
Gradually beat in remaining 1 cup plus 5 tbs sugar until whites hold glossy peaks, about 3 minutes.
Sift a fourth cup of flour mixture evenly over mixture with a rubber spatula fold gently until almost incorporated. *DO NOT STIR OF MIX*
Repeat process three more times until flour is incorporated.
Pour batter into a 10-inch tube pan and bake 35 – 40 minutes, or until cake springs back when lightly pressed.
Invert cake onto rack, leaving pan on top of cake for 1 hour.
Run a this knife around sides and center tube of pan an unmold.
FOR CREAM FILLING
INGREDIENTS
1 cup heavy whipped cream
2 tbs confectioners' sugar
1 tsp vanilla
METHOD
In a bowl with an electric mixer meat together cream, sugar, and vanilla until stiff peaks form.
FOR RASPBERRY SAUCE
INGREDIENTS
2 pints raspberries
6 tbs superfine sugar
4 tsp fresh lemon juice
1 1/2 pints raspberries
METHOD
In a food processor or blender puree all ingredients. Strain mixture through a fine sieve, pressing firmly with a rubber spatula.
ASSEMBLY
Split cake in half horizontally with a serrated knife.
Place bottom half of cake on a cake plate and spread with about 1 cup cream filling.
Arrange half of raspberries on the filling and top with remaining cake half.
Spread remaining cream onto top of cake and cover with raspberries.
Serve cake with raspberry sauce.
This recipe can be found on Swans Down
No comments:
Post a Comment