Page 313 - Chocolate Cake Doctor
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C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S 295
RASPBERRY SWIRL L
RASPBERRY SWIR
WHITE CHOCOLATE E
WHITE CHOCOLAT
CHIFFON CAK
CHIFFON CAKE E
WITH RASPBERRY GLAZE
rozen raspberries are one of CAKE:
the busy cook’s best secrets. 6 ounces white chocolate, coarsely chopped
5 large egg whites
Purée them, strain out the
1 ⁄2 teaspoon cream of tartar
seeds, and you have an elegant
1 package (12 ounces) frozen sweetened
sauce for any chocolate cake. Or raspberries
drain the thawed raspberries and 1 package (18.25 ounces) plain white
cake mix
use them in this simple chiffon
1 ⁄2 cup water
cake. The juice is saved and thick- 1 ⁄4 cup vegetable oil
ened with a little cornstarch to 3 large egg yolks
pour over the cake. This cake is for 2 teaspoons pure vanilla
extract
raspberry lovers. It is bright with
raspberry color and flavor.
RASPBERRY GLAZE:
1 ⁄4 cup sugar
1
SERVES: 16 1 ⁄2 teaspoons cornstarch
PREPARATION TIME: 20 MINUTES 1 teaspoon fresh lemon juice
BAKING TIME: 55 TO 60 MINUTES
ASSEMBLY TIME: 5 MINUTES 1. Place a rack in the center of the oven
and preheat the oven to 325°F. Set aside
an ungreased 10-inch tube pan.
