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The Raspberry Cake Recipe I Almost Couldn't Figure Out

Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish it.

See the full recipe here: https://weightloss-tricks.today/recipe/raspberry-cream-cake%3C/a%3E%3C/div%3E%3Cp data-testid="AboutDate" class="BaseWrap-sc-gzmcOU BaseText-eqOrNE AboutDate-inSEXx deqABF bXTGwe kvmUSw">Released on 09/29/2022

Transcript

[gentle music]

Hey, I'm Shilpa.

I'm a food editor at Bon Appetit

and today we're making my raspberry whipped cream cake.

This particular style of cake

was inspired by my travels to Japan where these very light,

very airy cakes frosted with cream are popular.

It took me quite a few tries to get to this end result

but looking back I'm really happy with how it turned out.

[gentle music continues]

The first thing we're going to do is separate the eggs.

Chiffon cakes fall under the category of sponge cakes

and they get their rise predominantly

from whipped egg whites.

My trick to a perfect meringue

is always adding a little bit of cream of tartar.

It ensures that the whites never over whip

and they never break.

Salt's there for flavor.

Any dessert always needs a bit of salt

to offset the sweetness and make it taste better.

I'll start in a low speed first

just to make sure the sugar completely dissolves

and then I'll increase the speed

and start whipping until they hold firm peaks.

When you lift the whisk out of the bowl,

you want the peaks to stand upright.

There might be a slight droop

but they should mostly be self-sustaining.

We made the meringue,

now I'm going to whisK the egg yolks and sugar together

quite vigorously to make sure that the sugar dissolves.

You'll know when you whipped it properly

when the mixture goes from gritty egg yolk and sugar mixture

to something really pale and fluffy

and it looks like ribbons fluttering in the breeze.

[gentle music continues]

Now I'm going to add the oil and the water.

Chiffon cakes are different from other sponge cakes

because they contain a high proportion of oil.

It doesn't feel as dry as a spongecake normally might.

And next I'm going to add vanilla

because every cake tastes better

with a little bit of vanilla extract in it.

Just whisk it until everything is well combined

and you make sure that the oil is emulsified with the yolks.

Now we're going to incorporate the dry ingredients.

It's really important to use cake flour here.

Bleached cake flour really is gonna make your cake

super tender, super fluffy.

Now I'm going to add the baking powder.

This is just a little added insurance.

It works with the egg whites

to make sure that the cake rises and stays voluminous.

Usually I don't sift flour,

but for cake flour it's really important

because it tends to be clumpy.

I'm going to add the rest of the meringue in small batches,

gently folding in each time before I add more.

If you mix egg whites

so much that they completely disappear,

you risk over whipping them and causing them to deflate.

When you're folding egg whites into a batter

it's always better to see a few streaks.

You don't want huge chunks,

but some streaks are totally okay.

One of the reasons I had to test this cake so many times is

I wanted to be sure they could bake well

in standard eight-inch pans that most of us have at home.

Chiffon cakes are usually baked in two pans.

[gentle music continues]

This batter looks really good.

It's super billowy, it's fluffy, it's light,

and it's thick and perfect.

[gentle music continues]

[gentle music]

The cakes are done.

Now I'm gonna pull them out

and invert them onto a wire rack

to cool upside down.

If they just cool in the pan without inverting,

they tend to collapse.

While the cakes are cooling,

I'm going to make the raspberry whipped cream.

I'm measuring out the sugar,

then I'm going to transfer to the food processor

along with the freeze-dried raspberries.

And I love freeze-dried fruit because you get all the flavor

with none of that extra moisture.

Now I'm going to sift that raspberry sugar

to make sure I remove all of those seeds.

The seeds are pretty, though.

Once all the sugar has been sifted,

we're going to add the heavy cream.

Again, everything sweet always needs a little bit of salt

to balance it out.

I'm actually not a vanilla bean advocate.

Yeah, I know, I know.

They're not doing anything

that a really good quality vanilla extract can't do.

[mixer whirring]

When you're done, you have this amazing

beautiful-looking raspberry whipped cream

which tastes like a bunch of raspberries

but you would never be able to get this flavor and texture

without those freeze-dried raspberries.

I'm just going to reserve some of the whipped cream

in a piping bag

to finish the cake with.

The cake is almost ready to assemble

and now I'm going to make the filling.

I am adding a little bit of jam in a bowl

and I'm going to stir it first to loosen up the jam,

then I'm going to fold in fresh raspberries.

I wanted to incorporate fresh raspberries

because I wanted to reflect back

on the original inspiration,

which is the Asian cream cakes,

and I added raspberry jam to intensify the flavor.

This might be a little unconventional.

Just think of it as amplifying the flavor of the fruit.

Now I have the cooled cakes

and we're going to flip them out of the pans.

They've come out so good.

They're evenly golden brown,

they haven't deflated,

the bottoms are even and they haven't really caved.

It looks so good.

I'm very proud of myself for this cake.

[gentle music continues]

Next, I'm going to spoon all of those glossy jammy berries

onto the whipped cream.

I'm going to spread them out

but I'm going to leave a one-inch border around the edge

so they don't spill out

when I layer the rest of the cake on top.

Frosting a cake with whipped cream can be very daunting

because it can break very quickly

and you can't work it many times,

and it's thanks to the freeze-dried fruit

that this frosting in particular is super easy to work with

because it's so stable that you can mess with it a lot

and you'll still be fine.

And now I'm using some of that reserved whipped cream

to pipe tiny little baby dollops on top of the cake.

The whipped cream needs a little bit of time to set up,

so we're gonna pop this cake in the fridge.

For a final hit of raspberry flavor

I like to crush a few more freeze-dried raspberries on top.

[gentle music continues]

Here's the thing, it's super light, it's not too sweet.

It's kind of tart, actually, from the raspberries,

so it's very refreshing.

To me, this cake symbolizes a moment of not giving up,

and I'm really glad I didn't.

And so I hope you try this recipe as well

and let me know how it turns out.

[gentle music continues]

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