Directions: |
Directions:Preheat oven to 350º - Triple layer cake
Line the bottoms of three ungreased 9 inch round cake pans with a round of parchment or waxed paper and do not grease.
Cake:
Sift together the flour, 1 C of the sugar, and the baking soda, set aside.
In a large, clean mixer bowl, whip the egg whites with the cream of tartar until frothy with an electric mixer on high speed. Slowly add the remaining 1 C sugar and continue whipping until soft peaks form.
In a large bowl, whisk together the buttermilk, oil and vanilla until well blended. Spoon one-fourth of the whipped egg whites on top of the buttermilk mixture, then sift a third of the dry ingredients on top. Fold gently until just a few streaks remain. Repeat two more times, then add the remaining egg whites and fold in gently. Divide the batter among the 3 prepared cake pans.
Bake for 20-22 minutes, until a cake tester or wooden toothpick stuck into the center comes out clean. Transfer to wire racks and let cool completely in pans, at least an hour and then turn out. Carefully peel off the paper liners.
Raspberry:
Put all the ingredients except the vanilla bean into a heavy, nonreactive saucepan, preferably enameled cast iron. Split the piece of vanilla bean lengthwise without cutting all the way through. With the tip of a small knife, scrape the tiny vanilla seeds into the saucepan. Toss in the bean pod too.
Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat slightly and continue to boil until the preserves visibly thicken, 15 to 20 minutes. To check for thickness, place a spoonful on a glass or ceramic saucer and place in the freezer to cool for a few minutes. If it is ready, it will leave a clear path when you drag a finger through it and will not run. If necessary, boil several minutes longer and then retest.
Remove and discard the vanilla bean pod. Let the preserves cool completely, then cover and refrigerate until ready to use. They will keep well for up to two weeks.
White Frosting:
Melt the white chocolate in a double boiler. The recipe book said to microwave it on low for 20-30 seconds but I don't have that. So i would use the double boiler but be careful because it burns easily. So stop when it's soft, not liquid. Set it aside to cool.
In a small heavy saucepan, combine the sugar and water to make a thick paste. Bring to a boil, stirring to dissolve the sugar. Continue to cook over medium-low heat without stirring, washing any sugar crystals down the sides of the pan with a wet pastry brush, until the syrup reaches the soft-ball stage, 238º on a candy thermometer.
Put the egg whites into a large mixer bowl, set the mixer at medium speed and beat for about 30 seconds. Gradually pour in the sugar syrup in a thin stream, being careful not to pour it onto the beaters. Raise the mixer speed to medium-high and whip until the meringue has cooled to body temperature, which will take several minutes.
Gradually beat in the butter, a few T at a time, then add the melted white chocolate and beat until the frosting is smooth and fluffy.
To assemble the cake, put one layer, flat side up, onto cake stand. Spread half of the raspberry preserves over the cake, leaving a 1/4" margin around the edges. Top with the second layer; cover with the remaining preserves. Finally, put the third layer in place and frost the sides and top of the cake with the white chocolate frosting. |
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