Hello everyone! I hope you have been enjoying your Summer. As you all know I’ve been on a break with the close of Overwatch Season I, leaving off with creating a lot of celebratory desserts for the team. This opened the door to the summer of cake for me! I’ve been doing more desserts this Summer than I have all year, and I’m loving it! I feel like this has been the Summer of yes for me! I embrace any opportunity to create, give and inspire! And of course any opportunity to surprise someone is a bonus!
Why are people so shy about Birthdays? It is one day a year to be recognized, as if we really need a reason to celebrate our awesome self! If you aren’t celebrating yourself daily, at least do it on the day your spirit and your body came to be in this world! And of course let’s do it with cake!
So here’s the story guys. This Summer I have met some amazing individuals. We brunch together, go to concerts, inspire each other and learn from one another. We surprise each other with the gifts we have to share with one another and watch each other flourish in this life! A couple of my new friends, even though it feels like we’ve known each other a lifetime, were set to celebrate a birthday. Immediately I wanted to do something special for them. Gifts come in many forms, mine crafted in the form of food. I give the gift of experience and positive energy through my creations. Through that creation, I too learn and grow.
Low and behold, over the course of two days I made the most beautiful and delicious cake I think I’ve ever made! The best part is they never saw it coming!
As you may know, I made a mirror glaze cake for the Philadelphia Fusion as we celebrated the semifinals.
This was my first shot at this particular cake and I decided it was time to do it again!!
I’ve been wanting to make a raspberry white chocolate cake for sometime now as I reminisce about this delicious cake I used to make over a decade ago at a little French bistro in Waconia, MN. So how about combining the two??
I set into motion to fuse the two into a delicious combination!
Here’s the basic set up for Chiffon Cake!
Here’s the recipe in case you want to tackle this project! Let’s get baking!
White chocolate raspberry chiffon cake
4 oz. really good white chocolate
2.25 cups sifted cake flour
1 T baking powder
1 teaspoon salt
.75 cup whole milk, room temperature
.5 cup canola oil
6 large eggs, separated, room temperature
2 teaspoons vanilla extract
.5 teaspoon cream of tartar
Preheat oven to 325, rack in middle position.
Prepare tube pan or 2 springform pans, clean and dry.
Chop and melt white chocolate over double boiler.
Grate remaining 1 oz of white chocolate and set aside.
Toss .5 cup fresh raspberries in 1 tablespoon of flour. Set aside.
Whisk together flour, sugar, baking soda and salt.
In another bowl beat the milk, yolks, and vanilla together with an electric mixer. Stir in the flour mixture by hand and fold in white chocolate gently until smooth.
In a clean dry bowl, beat the egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Fold the egg whites into the batter in thirds. On the last third fold in the coated raspberries and the grated white chocolate.
Pour the batter into the clean pans and bake until center springs back gently, about 50-60 minutes. For spring form it will take half the time. Cool tube pan upside down on a bottle, springforms on a cooling rack. Remove from the pans and cool completely.
12 oz frozen raspberries
1 tablespoon lemon juice
2 tablespoons corn starch
Dash of balsamic vinegar
Thaw raspberries and drain away juice, reserve. Add water to the juice to total .75 cups of liquid.
In a small sauce pan, combine raspberries, juice, lemon juice and cornstarch. Cook carefully over medium heat, whisking, until it bubbles. Remove from heat and strain the seeds out. Cool completely.
300 g corn syrup
300 g granulated sugar
150 g water
200 g sweetened condensed milk
300 g white chocolate
20 g gelatin
Food coloring or fruit purée for color
Soak gelatin in cold water and set aside to bloom
In a saucepan bring to a boil water, sugar and corn syrup. This boil should be constant and form large bubbles. Melt white chocolate in a separate bowl of double boiler. Add to the boiling mixture along with sweetened condensed milk and gelatin. Set aside to cool. At this time you can separate to as many bowls and add color before it gets to cool. You’ll want to keep it at 90 degrees Fahrenheit for the pour.
2 cups unsalted butter, softened
1 pound confectioners sugar
1 teaspoon vanilla extract
1/8th teaspoon salt
Combine the butter, sugar, vanilla and salt in a large bowl. Beat with an electric mixer until smooth.