The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1369261
INGREDIENTS: 2 cups sugar 4 eggs, room temperature 2 1/4 cups all purpose flour 2 1/4 tsp baking powder 1/2 tsp salt 1 cup vegetable oil 1 cup dry champagne (or sparkling wine), room tem- perature 2 tsp raspberry extract 2 Tbsp seedless raspberry jam Pink gel food coloring DIRECTIONS: 1. Preheat the oven to 350F. Butter and flour two 8" round cake pans. 2. In a mixing bowl, mix together the flour, baking powder and salt. Set aside. 3. In another bowl, combine the oil, champagne and extracts. 4. In the bowl of an electric mixer, beat the sugar and eggs on medium speed until combined. Slowly add the dry ingredients in three batches, alternating with the wet ingredients, making sure to start and finish with the dry ingredients, then mix for about 2 minutes (do not over beat). Add the jam and a bit of gel food color, then mix on medium again just until combined. 5. Divide the batter between the two pans, then bake for 30-35 minutes, or until a toothpick insert- ed into the center of the cake comes out clean. Remove from the oven and let cool on a rack for at least 20 minutes before flipping out of the pan to cool completely. 6. Once cooled, wrap in plastic wrap and refrigerate at least 2 hours before filling and frosting. WHITE CHOCOLATE SWISS MERINGUE BUTTERCREAM INGREDIENTS: 6 egg whites 1 1/2 cups sugar 1 lb unsalted butter, room temperature 1 Tbsp vanilla extract 1/2 bag white chocolate chips DIRECTIONS: 1. Whisk the sugar into the egg whites, then set the bowl over a saucepan filled with just a few inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Continue to whisk until the temperature on a candy thermometer reads 140F. 2. Remove from the water bath and quickly place on your mixer. Using the whisk attachment on medium-high, beat the mixture until stiff, shiny white peaks form, about 7-10 minutes. 3. While the egg white mixture is being whipped, put your white chocolate chips in a glass bowl and mi- crowave in 30 second increments until melted. Set aside to cool slightly. 4. Lower the speed to the lowest setting and add in the room temperature butter, 1 Tbsp at a time, let- ting each piece mix in fully before adding the next. When all the butter has been added, continue to mix on low speed until the consistency changes to smooth and creamy. During the transition it will look curdled but just let it keep mixing. Do not turn up the speed on the mixture or panic, this is normal. 5. Once smooth, add the vanilla and mix until combined. Add in the cooled chocolate and mix in completely. Raspberry Champagne Cake Julie Deffense shares her classic, light Raspberry Champagne Cake recipe, a popular cake that makes up nearly 90-percent of requests. Pair the fluffy cake with the White Chocolate Swiss Meringue Buttercream for a decadent, finesse finish. A technical challenge for any seasoned baker, the final product will impress your guests at any special occasion. Photo credit: Chris Joriann V U E N J .C O M 68