Raspberry White Chocolate Angel Food Cake
Angel food cake; a very light and airy cake often used as a base for macerated fruits and fresh whipped cream. The cake itself is often void of texture, has little crumb and more often than not tastes like you are chewing on a packing peanut. Happily, this angel food cake recipe is the complete opposite. Yes, it has all the basic components of a classic angel food cake but this cake has a definite crumb, a moist texture and the most delicious filling you will ever taste!
Angel food cake was once reserved for royalty, the labor intensive whisking of egg whites by hand made it nearly impossible for the average home cook to create the light airy texture the cake needs. The introduction of the rotary hand mixers in the late 1800's made the arduous task much easier. By the early 1900's many cookbooks were including recipes for angel food cake. The task of whisking the egg whites is now as easy as turning on a switch.
The lack luster flavor of angel food cake is often a complaint among cake connoisseurs, white chocolate ganache filling, raspberry preserves and fresh whipped cream can bring any cake to a decadent level but the true star of this cake is the Madagascar vanilla bean paste.
Our Madagascar vanilla bean paste is 3-fold. High quality Madagascar vanilla beans are ground and made into a paste. The paste acts and tastes like a fresh vanilla bean, but makes it easier for the bean to spread throughout your pastries and baked goods. We know that you may be wondering what 3-fold means. Three fold means that there is 3 times the number of vanilla beans of traditional vanilla bean paste. The vanilla bean paste is thick, rich and provides an intense vanilla flavor. We highly recommend that you use 1/2 the amount of this product when a recipe calls for vanilla bean paste or extract.
Raspberry White Chocolate Angel Food Cake Recipe
adapted from Donna Hay
- 12 egg whites (room temperature)
- 1 1/4 cups sugar
- 1/2 tsp. Madagascar vanilla bean paste (3- fold)
- 1 cup all purpose flour
- 20 ounces heavy cream
- 13 ounces white chocolate (chopped)
- 1/3 cup raspberry preserves
- 10 ounces heavy cream
- 3 tbsp. sugar
- 1/4 tsp. Madagascar vanilla bean paste (3-fold)
- Fresh raspberries for garnish
Preheat oven to 350 degrees. Place the egg whites in a stand mixer fitted with a whisk attachment. Beat on high until soft peaks form. Slowly add 3/4 cup of the sugar and vanilla bean paste, beat on high until glossy stiff peaks form.
Remove whisk from bowl and sift the flour and remaining 1/2 cup of sugar into the egg mixture. Fold in the flour and sugar until it is no longer visible.
Spoon into an un-greased angel food cake pan and smooth the top. Bake at 350 degrees for 28 minutes until cake is springy and golden brown. Let cool and invert onto a wire rack.
In a microwave safe glass bowl melt the chopped white chocolate and 1/2 the heavy cream for 30-45 seconds. Whisk to combine. Place in fridge and chill. Place the remaining heavy cream into a stand mixer bowl fitted with a whisk attachment. Beat until medium soft peaks develop. Fold the whipped cream into the chocolate mixture. Set aside.
Using the same bowl you used for the heavy cream for the filling, place the heavy cream into the bowl. With a whisk attachment attached, beat on high until soft peaks form. Add sugar and vanilla bean paste. Beat until medium soft peaks form. Set aside.
Slice the cooled cake in half.
Spoon a layer of white chocolate filling onto the bottom layer. Smooth out with a offset spatula. Spoon the raspberry preserves onto the layer of white chocolate frosting. Spread with the same offset spatula.
Place the top layer onto the bottom layer.
Frost the cake with the whipped topping frosting. Using an offset spatula, place 1/2 the whipped frosting in the middle of the cake. Spread the frosting towards the edges and down the sides of the cake. Smooth or add designs to the top and sides using the spatula. Garnish with fresh raspberries.