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Birdwing Chocolate Raspberry Supreme Recipe

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This recipe for Birdwing Chocolate Raspberry Supreme, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Birdwing Cookbook
Added: Saturday, February 23, 2008


6 tbsp. unsifted cocoa powder
6 tbsp. sifted cake flour
1 c. granulated sugar (reserve 2 tbsp.)
1/8 tsp. salt
8 egg whites (room temperature)
1 tsp. cream of tartar
1 tsp. vanilla extract
Vegetable cooking spray
2 c. raspberry sherbet, slightly softened

Frost with fudge frosting.

Coat 3 8-in. round cake pans with cooking spray, line bottoms with wax paper and spray again. Spread sherbet into one cakepan and freeze until sherbet is firm. Sift together cocoa powder flour, sugar and salt; set aside. With electric mixer beat egg whites at medium speed until foamy. Add cream of tartar, reserved two tbsp. granulated sugar and beat until soft peaks form. Increase speed to high, add vanilla and beat one minute longer. Whites should be soft and firm, not stiff and dry. Gently fold cocoa mixture into egg whites a little at a time. Pour batter into two cake pans, dividing evenly. Bake in preheated oven at 375 for 20 min. until toothpick inserted comes out clean. Cool on wire rack unside down in the pans. When the cakes are room temperature, loosen sides with a sharp knife. Turn out onto wire racks and remove wax paper. Cool completely.

To assemble cake, place one layer on serving plate. Invert sherbet onto cake. Remove pan and wax paper. Top with second cake layer. Spread top with fudge frosting.




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