White Chocolate Raspberry Cake

Name: White Chocolate Raspberry Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 57 grams white baking chocolate, chopped; 3 teaspoons baking powder; 118 milliliters canola oil; 16 servings White chocolate curls and fresh raspberries, optional; 1 teaspoons cream of tartar; 8 egg whites; 6 egg yolks; 2 Tbsps raspberry flavoring syrup; 473 milliliters all-purpose flour; 237 milliliters finely chopped pecans; 237 milliliters seedless raspberry jam; 1 teaspoons salt; 1 teaspoon shortening; 237 milliliters sugar, divided; 2 teaspoons vanilla extract; 118 milliliters cold water

White Chocolate Raspberry Cake is a dairy free dessert. One portion of this dish contains around 5g of protein, 16g of fat, and a total of 332 calories. This recipe serves 16. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. Head to the store and pick up raspberry flavoring syrup, flour, raspberry jam, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Baking Powder

Egg Whites

Egg Yolk

Raspberries

Vanilla

All Purpose Flour

Sugar

Syrup

Water

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to dry ingredients; beat until well blended. Stir in chocolate and pecans.

Ingredients you will need

Chocolate

Pecans

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Bowl

Gently spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Equipment you will use

Oven