This cake is all about leftovers. I’m talking about egg whites and frozen raspberries. I don’t like wasting ingredients, more so when it comes to egg whites. So I always store the leftover ones in the freezer in an airtight container for later use. But then I realize there’s not much to use them at since my oven is a very old gas one that doesn’t allow me to control temperature so my possibilities are limited. For a while I was a bit unsure whether to keep storing the egg whites or not, but then I found this amazing recipe and now I might have to store egg yolks instead and keep making this amazing sponge cake.

As expected, since there’s no egg yolks involved, the sponge is quite white, but not dry or crumbly at all. I’m only saying this because my previous try at making a similar cake ended up with a sponge that was very hard to handle, it was literally falling apart. Not this one though! I could cut it and handle it with so much ease!

And as I was looking at the raspberry white cake while nibbling on the sponge scraps, I thought that maybe a raspberry mousse would be the perfect fit for such a delicate cake. My taste buds immediately agree, with just one addition – a rose infused syrup to soak my cake with. Plus, I had a bag of frozen raspberries I wanted to use so the plan was set. Just one thing left – the frosting! I looked at the 2 containers of egg whites, imagined the plan I had for the cake and decided – Martha Stewart’s 7 Minute Frosting would work a treat in this combination. This silky, simple, light frosting is addictive. Not sure about you, but I always treat myself with a few spoonfuls of meringue whenever I make one, either for a sponge or a mousse, so this frosting is perfect. I have to say I might like it more than buttercream for more than just one reason: it’s cheap, it’s reliable, it’s quick, it’s easy, you can dye it any color you like without problems, it’s lighter than a buttercream, it holds its shape well, it doesn’t harden in the fridge like buttercream does, it’s silky, it’s delicious.. need I go on with this list?! If you haven’t tried it yet, do give it a shot, it will surprise you!

{Raspberry White Cake} Print Author: Olguta - Pastry Workshop Serves:: 1 18-cm cake Ingredients: White Cake: 5 egg whites

75ml whole milk

1 teaspoon vanilla extract

300 white sugar

315g all-purpose flour

20g cornstarch

2 teaspoons baking powder

½ teaspoon sea salt

175g butter, softened Rose Syrup: 120ml cold water

1 teaspoon lemon juice

50g sugar

1 tablespoon dried rose petals (replace with ½ teaspoon rose water) Raspberry Mousse: 200g frozen raspberries

70g sugar

300g heavy cream

2 tablespoons powdered sugar

5g gelatin

20ml cold water

1 teaspoon vanilla extract 7 Minute Frosting: 3 egg whites

150g white sugar

1 pinch salt

1 teaspoon lemon juice

Red food coloring

1 teaspoon vanilla extract Directions: White Cake: Pre-heat your oven to 350F and line 2 round cake pan (18cm) with baking paper. Combine the egg whites, milk and vanilla in a bowl and whisk until well mixed. Place aside. Sift the flour, cornstarch, baking powder and salt 3 times in a bowl (for a better texture of the final cake) then stir in the sugar and mix well. Add the softened butter and mix with an electric mixer until sandy. With the mixer on low speed, gradually add the egg white mixture. Once incorporated, turn the mixer on high speed and mix for 1 minute until light and fluffy. Divide the batter between the 2 cake pans and bake for 30-35 minutes or until it passes the toothpick test and looks golden brown and well risen. Allow to cool in the pans then level up each cake and cut in half lengthwise. Rose Syrup: Combine all the ingredients in a saucepan and bring to a boil. Cook for 2 minutes until the sugar is dissolved then remove from heat and allow to cool. Raspberry Mousse: Bloom the gelatin in cold water for 10 minutes. Combine the raspberries and sugar in a saucepan and place over low heat. Cook for a few minutes until the fruits are softened then pass the mixture through a fine sieve. Melt the gelatin over a hot water bath or in the microwave for a few seconds and stir it in the raspberry puree. Add the vanilla as well.Allow to come to room temperature. Whip the cream with sugar until stiff then fold it into the raspberry puree. To assemble the cake: place on layer of white cake in a cake ring lined with acetate sheets. Brush the cake with rose syrup and top with a few spoonfuls of mousse. Add another white cake layer and brush with syrup then continue with mousse. Repeat until you run out of ingredients. End with a layer of sponge cake and place the cake in the fridge to set for a few hours. Minute Frosting: Combine the egg whites, sugar, salt and lemon juice in a heatproof bowl and place over a hot water bath. Cook this mixture for 2 minutes, stirring all the time with a whisk, until hot and frothy. Remove from the hot water bath and continue mixing with an electric mixer on high speed until you get a stiff, glossy meringue and the bowl is chilled. It usually takes about 5 minutes, maybe more, depending on the power of your mixer. To finish the cake, take a few tablespoons of frosting aside in a small bowl and add a few drops of red food coloring. From now on, your imagination is the limit. To create the pattern you see in the pictures I covered the bottom side of the cake with pink frosting and finished with white frosting. Then, using a teaspoon, I mixed the two colors and created the pattern shown. Wordpress Recipe Plugin by EasyRecipe 3.3.3077

ROMANIAN

Spuneam cuiva ca tortul asta e facut din resturi si nu m-a crezut. Un rest de albusuri in congelator, un rest de zmeura congelata si putina frisc ramasa de la un alt tort. Ceea ce vreau sa scot eu in evidenta la aceasta reteta e blatul – foloseste doar albusuri (deci acum puteti folosi albusurile din congelator si la altceva decat omleta, bezele sau pavlova) si e incredibil de delicat si pufos, absolut surprinzator. Am mai incercat in trecut retete asemanatoare si am ramas complet dezamagita de textura. Pana astazi cand in sfarsit i-am dat de capat. Si pentru ca mai aveam si niste zmeura in congelator de care vroiam sa scap, am umplut tortul cu un mousse rapid de zmeura, nu inainte de a aroma blatul cu putin sirop de trandafir.

Cat despre glazura, e o reteta destul de celebra pe care Martha Stewart o numeste Glazura in 7 minute tocmai pentru ca va trebuie in jur de 7 minute sa o faceti. In esenta e o bezea elvetiana, dar merge surprinzator de bine pe post de glazura pentru ca are gust bun (recunoasteti, cati dintre voi lingeti castronul cand faceti bezea?!), e usor de facut, e ieftina, isi pastreaza forma bine, nu se intareste in frigider precum o crema de unt de exemplu, se lucreaza foarte usor cu ea si se si coloreaza foarte frumos cu diversi coloranti, de la cei pudra la cei gel. Cum s-ar spune, aveti toate motivele sa o incercati!

Ingrediente:

Blat cu albusuri:

5 albusuri (1 albus are in medie 30g, deci 150g albus in total)

75ml lapte integral

1 lingurita extract de vanilie

340g zahar

315g faina alba

2 lingurite praf de copt

20g amidon

1/2 lingurita sare

175g unt gras la temperatura camerei

Sirop de trandafir:

120ml apa

50g zahar

1 lingurita zeama de lamaie

1 lingura petale uscate de trandafir (inlocuiti cu 1/2 lingurita apa de trandafiri)

Mousse de zmeura:

200g zmeura congelata

70g zahar

300ml frisca

2 linguri zahar pudra

1 lingurita extract de vanilie

5g gelatina

20ml apa rece

Glazura in 7 minute:

3 albusuri

150g zahar

1 praf de sare

1 lingurita zeama de lamaie

1 lingurita extract de vanilie

Colorant alimentar rosu

Mod de preparare:

Blat din albusuri:

Preincalziti cuptorul la 180C si tapetati 2 tavi de 18cm diametru cu hartie de copt. Combinati albusurile, laptele si vanilia intr-un bol si dati deoparte. Cerneti faina, sarea, amidonul si praful de copt de cel putin 3 ori intr-un bol (cernutul afaneaza amestecul) apoi adaugati zaharul si amestecati bine. Adaugati untul peste faina si mixati cu un mixer electric pana obtineti un amestec nisipos. Cu mixerul la viteza mica, incorporati amestecul de lapte si albusuri. O data incorporat, dati mixerul la maxim si mixati 1 minute pana obtineti un aluat fin, pufos, deschis la culoare. Turnati aluatul in mod egal in cele 2 tavi si coaceti pentru 35-40 minute pana trec testul scobitorii si sunt aurii si bine crescute. Lasati sa se raceasca in tava apoi nivelati cele 2 blaturi si taiati-le in jumatate pe lungime.

Sirop de trandafiri:

Combinati ingredientele intr-un vas si fierbeti cateva minute pana zaharul se topeste. Luati de pe foc si lasati sa se raceasca complet.

Mousse de zmeura:

Inmuiati gelatina in apa rece cel putin 10 minute. Amestecati zmeura si zaharul intr-un vas si puneti pe foc mic. Fierbeti cateva minute pana fructele se inmoaie apoi treceti amestecul printr-o sita fina pentru a indeparta semintele. Topiti gelatina si amestecati-o in piureul de zmeura. Adaugati si vanilia si lasati sa se racoreasca la temperatura camerei. Bateti frisca cu zaharul pudra apoi incorporati-o in piureul de zmeura. Pentru a finisa tortul, puneti unul dintre blaturi intr-un inel de tort tapetat cu folie de acetat. Folosind o pensula de cofetarie, ungeti blatul cu sirop de trandafir apoi turnati cateva linguri de mousse peste blat. Acoperiti cu un alt blat si repetati cu mousse-ul, siropul si blaturile ramase. Dati tortul la rece cateva ore.

Glazura in 7 minute: