Raspberry Cake With Swirled Meringue
★★★★★
PREP TIME
30 minutes
COOK TIME
35 minutes
MAKES
one 9-inch cake
Ingredients
1
stick (113 grams) unsalted butter, at room temperature
1 cup
(200 grams) sugar
1 teaspoon
vanilla bean paste or extract
1 1/2 cups
(192 grams) all-purpose flour
1 1/4 teaspoons
baking powder
1 teaspoon
kosher salt
2
large eggs, room temperature
1/2 cup
(120 grams) whole milk, room temperature
3 ounces
Driscoll's fresh raspberries (about half of a 6-ounce package)
3 ounces
Driscoll's fresh raspberries (about half of a 6-ounce package)
3/4 cup
(150 grams) superfine sugar, divided
3
large egg whites
1/4 teaspoon
cream of tartar
1/2 teaspoon
vanilla or almond extract
Instructions
- Heat oven to 350°F. Butter and line a 9-inch round pan with a circle of parchment.
- For the cake: Add the butter, sugar, and vanilla to a stand mixer fitted with a paddle attachment. Cream on medium-high speed until lightened, about 5 minutes. Stop and and scrape down the sides of the bowl, then let whip another 3 to 4 minutes, or until ultra-fluffy and no sugar crystals remain visible. Meanwhile, combine the flour, baking powder, and salt in a bowl, and stir with a fork.
- Reduce the speed to low, and add in the eggs one at a time, scraping the sides of the bowl down between eggs. Increase the speed to medium, and whip until batter is homogenous and webby, another 2 to 3 minutes. Reduce speed to low, and alternate adding the milk and dry ingredients until there are no traces left of either.
- Add slightly more than half of the batter to the cake pan, spreading the batter to the edges with an offset spatula or spoon. Reserving a small handful, fold the raspberries gently into the remaining batter—just one or two turns is enough—then plop onto the batter already in the pan. (Clean and reserve stand mixer bowl for meringue.)
- Smooth the surface with a spatula, and bake for 20 minutes, or until the top of the cake is just set. Stud the surface with the remaining berries, poking to submerge each halfway, and return the cake to the oven for another 15 to 20 minutes, or until the cake is golden and springs back to the touch. Let cool for 5 minutes in the pan before turning out onto a wire rack to cool completely.
- While the cake cools, make the meringue: Combine the raspberries and 2 tablespoons sugar in a small saucepan over medium heat, breaking up the berries with a wooden spoon to help things along. When the sugar is dissolved, and things start to look juicy, transfer to a blender and blitz until smooth, about 30 seconds. Fine-strain out the seeds, if desired, and set jam aside.
- Rinse out the saucepan. Fill with an inch of water, and bring to a simmer over medium-low heat.
- Add the egg whites and remaining 1/2 cup plus 2 tablespoons sugar to the stand mixer bowl, then set atop the simmering water. When the egg whites are no longer cold to the touch, about 5 to 7 minutes, lock the bowl into the stand mixer, add the cream of tartar and vanilla, and whisk on medium-high speed until meringue is stiff and glossy, about 7 minutes.
- Dollop the meringue atop the cooled cake, spreading it evenly across the surface. Using a teaspoon, add the raspberry juice in random dots around the surface, then use the back of a spoon to swirl as desired. For peaks, swirl and pull the meringue straight up. Finish cake with some flaky salt and serve.
