This cake takes quite a bit of time to prepare but the ganache is such an amazing discovery. The cake and ganache are pretty straight forward and easy to make. The frosting is a little tough, but it is very good. It is a basic frosting that compliments a flavorful cake. I brought this cake into work as a trial run for a Mother's Day cake. I'm usually a chocolate cake, chocolate frosting sort of person, so this was outside of my wheelhouse to make something vanilla. The cake is flavorful and was a great Sunday afternoon project. Please read recipe all the way through before starting. The steps are extensive and are much easier to manage knowing what is coming.
Ingredients:
Cake:
6 eggs, separated
1 cup unsalted butter, softened
1 3/4 cup sugar, divided
2 teaspoons vanilla extract
1 vanilla bean, seeded
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
Ganache:
12 ounces white chocolate chips
1/2 cup heavy whipping cream
1/4 cup raspberry jam (seedless)
Frosting:
1 cup sugar
1/2 teaspoon cream of tartar
4 egg whites
1 cup unsalted butter, softened
7 tablespoons shortening
1 teaspoon vanilla
Preparation:
1. Preheat oven to 350 degrees. Grace and line 2 9-inch round cake pans with parchment paper.
2. Separate 6 eggs. Let sit at room temperature for 30 minutes.
3. Cream butter and 1 cup sugar together. Gradually add egg yolks, until well blended.
4. Add vanilla and vanilla bean seeds. Mix well.
5. Sift cake flour, baking powder, and salt together in a separate bowl.
6. Alternate adding dry mixture and milk the batter, until well combined. Be sure to use whole milk. Lower fat milk will not allow the cake to set properly.
7. In a separate bowl, use an electric mixer to whisk eggs whites. Gradually add remaining 3/4 cup sugar. Beat until egg whites form stiff peaks. This takes several minutes.
8. Gradually add egg whites to cake batter. Mix until just combined.
9. Bake cake for 33-37 minutes, until cake is set and toothpick comes out clean.
10. Let cake cool in pans for 10 minutes. Then remove to wire rack to completely cool.
11. While cake is cooling, make ganache. Heat cream over medium heat until it just boils.
12. Pour hot cream over white chocolate chips. Whisk until combined and uniform consistency. Chill for 10 minutes. Remove and bring to room temperature, stirring occasionally, for 30 minutes.
13. Use a mixer to whisk ganache until volume doubles. Add 1/4 cup jam.
14. Place one cake layer, rounded side down on cake plate. Spread ganache across the top. Place second layer, rounded side down, on top of the ganache. Chill while making frosting.
15. To make the frosting, whisk sugar and cream of tartar together in a small bowl.
16. In a double boiler, whisk egg whites. When egg whites are warm, gradually whisk in sugar mixture. Heat to 120 degrees. Use a candy or meat thermometer to test temperature. Whisk constantly, keeping temperature at 120 degrees for about 2 minutes.
17. Immediately transfer eggs whites to a mixer and whisk on high for 5 minutes. Turn mixer to medium-low and whisk for an additional 5 minutes. Egg whites should be completely cool and form stiff peaks. Transfer to a separate bowl.
18. In the stand mixer bowl, beat butter, shortening, and vanilla until light and fluffy. Gradually add egg white mixture, until just combined.
19. Frost cake. Store in an airtight container.
Source: Taste of Home
Ingredients:
Cake:
6 eggs, separated
1 cup unsalted butter, softened
1 3/4 cup sugar, divided
2 teaspoons vanilla extract
1 vanilla bean, seeded
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
Ganache:
12 ounces white chocolate chips
1/2 cup heavy whipping cream
1/4 cup raspberry jam (seedless)
Frosting:
1 cup sugar
1/2 teaspoon cream of tartar
4 egg whites
1 cup unsalted butter, softened
7 tablespoons shortening
1 teaspoon vanilla
Preparation:
1. Preheat oven to 350 degrees. Grace and line 2 9-inch round cake pans with parchment paper.
2. Separate 6 eggs. Let sit at room temperature for 30 minutes.
3. Cream butter and 1 cup sugar together. Gradually add egg yolks, until well blended.
4. Add vanilla and vanilla bean seeds. Mix well.
5. Sift cake flour, baking powder, and salt together in a separate bowl.
6. Alternate adding dry mixture and milk the batter, until well combined. Be sure to use whole milk. Lower fat milk will not allow the cake to set properly.
7. In a separate bowl, use an electric mixer to whisk eggs whites. Gradually add remaining 3/4 cup sugar. Beat until egg whites form stiff peaks. This takes several minutes.
8. Gradually add egg whites to cake batter. Mix until just combined.
9. Bake cake for 33-37 minutes, until cake is set and toothpick comes out clean.
10. Let cake cool in pans for 10 minutes. Then remove to wire rack to completely cool.
11. While cake is cooling, make ganache. Heat cream over medium heat until it just boils.
12. Pour hot cream over white chocolate chips. Whisk until combined and uniform consistency. Chill for 10 minutes. Remove and bring to room temperature, stirring occasionally, for 30 minutes.
13. Use a mixer to whisk ganache until volume doubles. Add 1/4 cup jam.
14. Place one cake layer, rounded side down on cake plate. Spread ganache across the top. Place second layer, rounded side down, on top of the ganache. Chill while making frosting.
15. To make the frosting, whisk sugar and cream of tartar together in a small bowl.
16. In a double boiler, whisk egg whites. When egg whites are warm, gradually whisk in sugar mixture. Heat to 120 degrees. Use a candy or meat thermometer to test temperature. Whisk constantly, keeping temperature at 120 degrees for about 2 minutes.
17. Immediately transfer eggs whites to a mixer and whisk on high for 5 minutes. Turn mixer to medium-low and whisk for an additional 5 minutes. Egg whites should be completely cool and form stiff peaks. Transfer to a separate bowl.
18. In the stand mixer bowl, beat butter, shortening, and vanilla until light and fluffy. Gradually add egg white mixture, until just combined.
19. Frost cake. Store in an airtight container.
Source: Taste of Home