GRAND FINALE WHITE CHOCOLATE RASPBERRY CHIFFON CAK
Steps:
- Heat oven to 325. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until soft peaks form. Gradually beat in 1/2 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside. Mix flour, remaining 1/2 cup sugar, brown sugar, baking powder and salt in large bowl. Beat in oil, water, syrup, vanilla, lemon peel and egg yolks on medium speed, scraping bowl occasionally, until blended. Stir in grated white chocolate and chopped macadamia nuts. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into 10x4-inch ungreased angel food cake pan. Bake 1 hour 15 minutes or until top springs back when lightly touched. Immediately turn upside down onto funnel and cool completely, about 2 hours. Loosen side of cake with long metal spatula and remove from pan. Heat preserves in small saucepan over medium heat, stirring constantly, until bubbly. Drizzle over cake. Cool completely. Heat 1/3 cup chocolate morsels with butter in small saucepan over medium heat, stirring constantly until smooth. Drizzle over preserves. Garnish around plate with fresh raspberies and chocolate curls, if desired.
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Anas Balouch
[email protected]This cake is perfect for any occasion. It's sure to be a hit with everyone who tries it.
Miriam Vazquez
[email protected]I love the way this cake looks when it's finished. It's so elegant and sophisticated.
doris kwamboka
[email protected]This cake is so beautiful and delicious, it's sure to impress your guests.
Marlene Bier
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Seid Yimam
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect cake for a special occasion.
Bahkitah Maara
[email protected]The raspberry filling is the perfect complement to the white chocolate ganache. It's tart and refreshing, and it really cuts through the richness of the chocolate.
Andrew Phillips
[email protected]This cake is so light and fluffy, it's almost like eating a cloud.
Juma Ilingo
[email protected]I love that this cake is not too sweet. It's the perfect balance of flavors.
Muhamma Azam
[email protected]The combination of white chocolate and raspberries is heavenly. This cake is sure to be a hit with everyone who tries it.
Nikiwe Mavuka
[email protected]This cake is absolutely stunning! It's perfect for a special occasion or just to treat yourself.
Omar Faruq
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect cake for any special occasion.
RT UMAR
[email protected]I made this cake for my daughter's birthday and she loved it! She said it was the best cake she's ever had.
Trust Kayuwa
[email protected]The white chocolate ganache on top was the perfect finishing touch. It was rich and creamy, and it really took the cake to the next level.
Tanky Crobat
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out beautifully. It was a showstopper at my dinner party.
Aurora Mahabir
[email protected]This cake was a hit! It was so light and fluffy, and the raspberry filling was the perfect balance of sweet and tart. I'll definitely be making this again.