• 16servings
  • 110minutes
  • 411calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H
MineralsZinc, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 egg whites

  2. 2 cups all-purpose flour

  3. 1-1/2 cups sugar, divided

  4. 3 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 6 egg yolks

  7. 1/2 cup cold water

  8. 1/2 cup canola oil

  9. 2 tablespoons raspberry flavoring syrup

  10. 2 teaspoons vanilla extract

  11. 6 ounces white baking chocolate, grated

  12. 1 cup finely chopped pecans

  13. 1/2 teaspoon cream of tartar

  14. TOPPING:

  15. 1 cup seedless raspberry jam

  16. 2 ounces white baking chocolate, chopped

  17. 1 teaspoon shortening

  18. White chocolate curls and fresh raspberries, optional

Instructions Jump to Ingredients ↑

  1. White Chocolate Raspberry Cake Recipe photo by Taste of Home 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. Add to dry ingredients; beat until well blended. Stir in chocolate and pecans.

  2. 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.

  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. 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.

  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small saucepan, cook and stir jam over low heat until bubbly. Drizzle over cake. Cool.

  5. In a microwave, melt baking chocolate and shortening; stir until smooth. Drizzle over cake. Garnish with chocolate curls and raspberries if desired. Yield: 16 servings.


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