Currently baking out of Sky High, Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynn
If only this cake had tasted as good as it looked. Unfortunately, it was very dry, and I didn’t like the cranberry part of the cranberry-raspberry preserves. The only bright side of this recipe was the white chocolate frosting. That was good.
The cake is an all-egg-white type of cake, with some added fat coming from buttermilk and oil. The filling is made by cooking dried cranberries, frozen raspberries, sugar and orange juice until thick. I really thought I’d like the filling, but the cranberries gave it an off flavor that I found really unappealing.
As I said above, the only bright spot was the frosting. This is a standard buttercream (egg whites, hot sugar, a ton of butter) with some melted white chocolate stirred in. The white chocolate gave the buttercream a nice vanilla flavor and really smooth texture.
The only part that interested me was the frosting! LOL The cranberries and the raspberries made me wonder but I thought maybe with the sponge cake… I guess not though. How did you get those pretty peaks in your frosting? A spoon tip? It looks beautiful.