Swirly Twirly Raspberry Ripple (Printable Version)
A vibrant raspberry ripple cake with creamy layers and fresh summer flavors to enjoy.
# Everything You’ll Need:
→ Cake
01 -
7 oz unsalted butter, softened
02 -
7 oz golden caster sugar
03 -
4 large eggs, room temperature
04 -
2 tsp pure vanilla extract
05 -
9 oz plain flour (can substitute with gluten-free flour)
06 -
2 tsp baking powder
07 -
5 fl oz milk (buttermilk optional)
→ Filling & Frosting
08 -
7 oz seedless raspberry jam (homemade preferred)
09 -
5 oz white chocolate, melted
10 -
4 large egg whites, fresh and unpasteurized
11 -
9 oz unsalted butter, softened
12 -
3.5 oz extra seedless raspberry jam for filling and garnish
# Steps to Cook:
01 -
Grease and line three 8-inch cake tins with parchment paper. Preheat the oven to 356°F (180°C).
02 -
Sift the plain flour and baking powder together. Beat the softened butter and golden caster sugar until creamy. Add egg yolks one at a time and vanilla, then alternately fold in the flour mixture and milk until fully combined.
03 -
Whisk the egg whites to soft peaks. Gradually add caster sugar until stiff peaks form. Gently fold the meringue into the cake batter, preserving the airiness.
04 -
Divide the batter evenly into the prepared tins. Bake for 20 to 25 minutes or until a skewer inserted in the center comes out clean. Allow cakes to cool completely on a wire rack before decorating.
05 -
Whisk egg whites while slowly adding hot caramel syrup until glossy. Beat in softened unsalted butter and melted white chocolate until smooth and creamy.
06 -
Spread raspberry jam between cake layers. Pipe or spread meringue buttercream over each layer and apply a crumb coat. Finish with a generous final frosting and garnish with extra raspberry jam.
# Extra Suggestions:
01 -
Use room temperature eggs and butter for optimal blending. Substituting milk with buttermilk enriches flavor. Verify freshness of baking powder and other ingredients.