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Hello everyone, I hope you are all well.

Today’s temptation is a delicious white cake made with several egg whites and one whole egg, and lots of vanilla.
There are fresh raspberries and homemade lemon curd between the layers, and I’m topping it all off with a Vanilla Bean Frosting. The flavor combinations are simply delish.

Here is the recipe, enjoy.

01

White cake

  • 2  1/3 cup (295 g) all-purpose flour
  • 3 tablespoons corn starch
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1  1/2 cup (345 g) unsalted butter
  • 2  1/4 cup (500 g) regular sugar
  • 1 cup (250 ml) full fat milk
  • 2 teaspoons vanilla extract
  • 8 egg whites
  • 1 egg

Filling + frosting:

  • 1/3 – 3/4 cup (100-200 ml) lemon curd
  • 3  1/2 oz. (100 g) fresh raspberries
  • Vanilla Bean Frosting

Preheat the oven to 350 °F (180 °C).

Sift the flour, corn starch, baking powder and salt at least 5 times. It’s tedious work, but essential to get the best possible result. (If you use cake flour you can omit the corn starch, and skip this step).

Put the flour, corn starch and sugar into a mixing bowl and mix for a few minutes.

Cut the butter into small cubes.

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Add the butter, one cube at a time.

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Mix the milk with the vanilla extract and egg whites. Pour this into the mixer a little at a time, followed by one whole egg.

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I use three 8-inch (20 cm) pans for this.

Grease the insides of the pans, then line with baking parchment and grease again. Sift in a little flour and shake out the excess.

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Divide the batter equally between the three pans.

Place in the preheated oven (350 °F/180 °C) for approx. 35-40 minutes.

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The cakes are ready and my kitchen smells heavenly.. Leave to cool completely before assembling the cakes with the lemon curd and raspberries.

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Find your lemon curd and fresh raspberries. You can find my recipe for lemon curd here.

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Spread a decent layer of lemon curd over the first and second cake, distribute the raspberries on top of each layer and place the third cake on top.

Finish off with Vanilla bean frosting, spread it over the top and sides of the cake. You can find the recipe for Vanilla bean frosting here.

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Baked With Love.

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So fresh and delicious…

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Wishing you a wonderful day, take care of each other.
Hugs from me to you.

3

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6 Comments

  1. Hei. 
    Jeg har så lyst til å lage en regnbuekake, men finner aldri en vaniljekake oppskrift som er hvit, bare gul.
    Kjøpte med meg hvit kakemix når jeg var i USA. Men finner ikke noe slikt her hjemme. Går det an å ta konditorfarge i denne? Hvor mye må jeg ha for å gi sterk farge på kaken vil du tro? 

    Mvh Charlotte

    • Team Passion4Baking Reply

      Hei Charlotte, det finnes foreløpig ikke noen oppskrift på regnbuekake her på Passion4Baking, men denne “White cake” egner seg bra som utgangspunkt. Anbefaler at man bruker pastafarge istedet for den flytende varianten siden pastafarge ikke forandrer rørens tykkelse. Lykke til og happy baking!

      -Team Passion4Baking

  2. Kristin Nygaard-Dommett Reply

    Hei
    Jeg har en gutt med melkeprotein-allergi. Tenkte å lage denne til 2 års dagen. Kan jeg bruke mandelmelk tror du? Eller har du noen andre tips til kaker/kremer jeg kunne bakt?
    Hilsen Kristin 

    • Team Passion4Baking Reply

      Hei Kristin, vi har ikke prøvd denne oppskriften med annen type melk, men ser ingen spesiell grunn til at den ikke skulle fungere like bra med mandelmelk.
      Lykke til!

      -Team Passion4Baking

  3. Takk for svar 🙂
    Prøvde nå i kveld men de ble så lave. Tenkte etterpå at jeg kanskje skulle ha stivpisket eggehvitene med melken? Sto bare mix så jeg rørte det bare sammen. Jeg er ikke så flink til å bake så om det skulle feks vært vispet lenge så trengte jeg at det sto spesifisert i oppskriften. 

    • Team Passion4Baking Reply

      Hei Kristin, eggehvitene røres bare sammen med melken, ikke stivpiskes. Hvis bunnene ble lave så kan det hende at du har mikset røren for lenge etter at alle ingrediensene var tilsatt. Øvelse gjør mester. 🙂

      -Team Passion4Baking

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