This pink and white throwback layer cake will bring a wow factor to any occasion. Garnish with fresh raspberries.

Source: Midwest Living

Gallery

Recipe Summary

prep:
45 mins
bake:
25 mins at 325°
chill:
6 hrs
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour two 9x1-1/2-inch round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low speed; beat in water and lemon juice. Wash beaters.

    Advertisement
Instructions Checklist
  • In mixing bowl beat egg whites on medium speed until soft peaks form. Add second 1/2 cup sugar; beat at high speed until stiff peaks form. Fold in the yolk mixture. Fold the flour mixture into the egg mixture. Divide batter between pans.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in a 325 degree F oven for 25 to 35 minutes or until top springs back when touched. Remove from pans immediately. Cool. Split layers in half horizontally.

Instructions Checklist
  • Place thawed berries in a blender container. Cover; blend until smooth. Strain to remove seeds. Stir in the 1/4 cup sugar. Set aside. In a 1-cup heat-safe measure combine orange juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat until gelatin dissolves, stirring constantly. Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3-1/2 cups of the whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of the fresh berries.

Instructions Checklist
Instructions Checklist
  • Place a cake layer on a platter; top with 1/3 of the berry mixture. Repeat twice. Top with last layer. Frost cake with reserved whipped cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining fresh raspberries. Makes 12 servings.

Tips

Bake and cool cake. Fill and frost the cake. Cover and chill 6 hours or overnight. Garnish with fresh berries before serving.

Reviews