Hello everyone, I hope you are all well.

Today’s temptation is a vanilla cake filled with a luscious raspberry frosting, and decorated with pastel colored sprinkles.

Here is the recipe, enjoy!

 

Vanilla Cake:

  • 5 large egg whites
  • 3/4 cup (180 ml) milk or cream
  • 2 teaspoons vanilla extract + seeds from 1 vanilla bean
  • 2 1/4 cups (285 g) cake flour
  • 1 1/2 cup (350 g) regular sugar
  • 3 teaspons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter

 

Bring out all the ingredients.

Put the milk, egg whites, vanilla extract and vanilla seeds into a mixing bowl and whisk to combine.

Sift the flour. baking powder and salt into a separate bowl, then sift twice more.

Put the dry ingredients into a mixing bowl and mix for about 2 minutes.

Add the butter, little by little…

…alternating with the milk/egg mixture.

Beat well between each addition.

When all the butter and all the milk/egg mixture is added, beat for 2 more minutes.

Batter done!

Pour the batter into a greased 10-inch (26 cm) pan, or use two 6-inch (15 cm) pans like I’ve done here.

Bake in a 350 ˚F (180 ˚C) oven for about 25-30 minutes.

Leave to cool completely.

Raspberry buttercream:

  • 5 large egg whites
  • 1 cup + 1 tablespoon (250 g) butter
  • 3/4 cup + 1 tablespoon (200 g) regular sugar
  • 3 1/2 – 5 oz. (100-150 g) fresh raspberries
  • seeds from 1 vanilla bean (optional)

Bring out everything you need. The butter should be slightly softened, but still quite cold.

Put the egg whites, sugar and seeds from the vanilla bean into a bowl.

Place the bowl over a pan of simmering water.

Stir until the sugar has dissolved.

Pour into a mixing bowl and whisk for about 8 minutes.

Replace the whisk with a beaterblade and add the butter, little by little.

Mash the raspberries.

Scoop one-third of the whisked mixture out of the mixing bowl and into a separate bowl and set aside. (This will be used as the last finish later, whisk in a drop of pink food coloring, if you like.)

Add the mashed raspberries to the mixing bowl and beat until everyhing is well blended. The frosting may separate, but just keep on whisking and it’ll be fine

Beat for a few minutes.

I added the juice from 1/2 lemon as well to make the frosting a little but more tangy.

Frosting done! Pink and lovely!

Cut the cakes in two horizontally.

Drizzle with some lemon or orange juice.

Add a dollop of the raspberry frosting and spread over the cake.

Repeat with the next cake, I used three of my four cakes here.

Spread a layer of the raspberry frosting over the top and sides of the cake, then freeze for 30 minutes.

Remove the cake from the freezer and cover the top and sides with the reserved frosting (the part without the mashed raspberries).

I used these pretty pastel colored sprinkles from Wilton.

I decorated both the top and sides of the cake with these pretty sprinkles…

Just lovely! A fresh tasting cake with colorful sprinkles… perfect for Easter, or anytime.

The inside…yummy!

Decoration alternatives:

  •  fresh fruit on top of the cake, brushed with some melted jelly
  •  use whipped cream with nearly set raspberry jelly mixed in (instead of the frosting)

That’s it for now…

Have a nice day everyone, I hope you’re tempted to start baking!

Hugs from me to you.

 

 

 

 

 

 

 

 

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