When making a really good cake from scratch, ingredients and a great recipe are the key. Once you have those two things, you can fancy up the cake to make them look wonderful. But taste and texture are what really matters. This simple white cake is really easy and lower fat. It has great flavor and texture or “crumb”. The only complicated part for an inexperienced baker may be separating the eggs. But that is easy to conquer if you just take one egg at a time* and don’t separate over your batter! The nice part about this cake recipe is that you really just add everything to one bowl in two stages and beat the ingredients together. So Simple!
Simple White Cake for Raspberry Cream Cake
2 C flour
1 1/2 C sugar
3 tsp baking powder
1 tsp salt
1 C milk
1/2 C shortening
Combine the above ingredients and beat in your stand mixed or with a hand mixer for 2 minutes on medium.
2 tsp vanilla
4 egg whites
Add the vanilla and egg whites to the flour and milk ingredients and continue beating another 2 minutes on medium speed.
*To make sure that you don’t get any yolk in the batter, separate each egg into a small bowl and then put them one at a time into your batter. That way if one breaks, you have not ruined your whole batch of cake batter. Click here for a Utube video if you need some extra help with separating eggs.
Divide the batter between the two pans. Gently scope the batter up the sides of the pan and away from the center of the pan. The cakes will not have a huge mound in the middle when they cook and will rise more evenly and flat. Flattening the batter is better for frosting and layering cakes later. Tap the pans of batter once lightly on the counter before you put them into the oven. This little trick gets rid of any large tunnels that form in baking when the cakes rise and give the cakes a move even and uniform texture.
Bake at 350F for 24-30 minutes in 2 greased and 9″ floured cake pans. I use parchment paper to line the bottom of my cake pans. Spray the pans with a vegetable spray and cut the parchment to line the pans and then spray the parchment and sides of the pans. Flour the sides of the pans tp further prevent sticking. The parchment ensures that the cakes never stick to the bottom of the pans. This is the most frustrating thing that happens to bakers when they are trying to take the cakes out of the pans, and leave half of the cake stuck to the bottom. Yuck!
Test the cakes for doneness by using a toothpick inserted into the middle of the cake. If it comes out clean, without any wet batter on the sides it is cooked. Another test, is if the cake as pulled away from the sides of the pan and no longer moves in the middle when you slide the rack out of the oven.
Let the cake cook cool slightly – about 10 minutes – on a rack and then invert and remove from the pan and let cool completely at room temperature.
Whipped Cream Frosting for Raspberry Cream Cake
2 C whipping cream
2/3 C sour cream
1/4 C powdered sugar
1 tsp vanilla
Beat all ingredients in a chilled bowl until stiff peaks form.
1/2 Can Raspberry Pie Filling
Raspberry Cream Cake Assemby
Place one layer of the simple white cake top side down on a flat cake plate. Around the outside of the cake pipe or place a 1/2 inch think layer of whipped cream frosting. Inside this whipped cream ring fill the top of the cake with the raspberry filling. The purpose of the whipping cream ring is to keep the raspberry filling from sliding out between the layers when you place the second layer on top. It acts like a dam. Place the second cake layer on top of the first, bottom side down. Line up the layers evenly. Frost the entire cake sides and top with the whip cream frosting. If you are adventurous and want to you a piping bag, this frosting pipes very nicely. Garnish with fresh raspberries.