White Chocolate Raspberry Cake Recipe

Name: White Chocolate Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 egg whites; 2 cups all-purpose flour; 1-1/2 cups sugar, divided; 3 teaspoons baking powder; 1/2 teaspoon salt; 6 egg yolks; 1/2 cup cold water; 1/2 cup canola oil; 2 tablespoons raspberry flavoring syrup; 2 teaspoons vanilla extract; 6 ounces white baking chocolate, grated; 1 cup finely chopped pecans; 1/2 teaspoon cream of tartar; 1 cup seedless raspberry jam; 2 ounces white baking chocolate, chopped; 1 teaspoon shortening; White chocolate curls and fresh raspberries, optional

Servings: persons

8 egg whites
2 cups all-purpose flour
1-1/2 cups sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
6 egg yolks
1/2 cup cold water
1/2 cup canola oil
2 tablespoons raspberry flavoring syrup
2 teaspoons vanilla extract
6 ounces white baking chocolate, grated
1 cup finely chopped pecans
1/2 teaspoon cream of tartar
1 cup seedless raspberry jam
2 ounces white baking chocolate, chopped
1 teaspoon shortening
White chocolate curls and fresh raspberries, optional

1
Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, raspberry syrup and vanilla. Add to dry ingredients; beat until well blended. Stir in chocolate and pecans.
2
In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.
3
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u00b0 for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small saucepan, cook and stir jam over low heat until bubbly. Drizzle over cake. Cool.
5
In a microwave, melt baking chocolate and shortening; stir until smooth. Drizzle over cake. Garnish with chocolate curls and raspberries if desired.

1592

kcal

Calories

103

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 egg whites, 2 cups all-purpose flour, 1-1/2 cups sugar, divided, 3 teaspoons baking powder, and more.

Yes, White Chocolate Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate Raspberry Cake

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