Page 314 - Chocolate Cake Doctor

296 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

2. Melt the white chocolate in a small needed. The batter will be very thick and
glass bowl in the microwave oven on high should look well combined. Turn the beaten
power for 1 minute. Remove the bowl egg whites out on top of the batter, and
from the oven and stir with a small rub - with the rubber spatula fold the whites
ber spatula until it is smooth. (See Melt- into the batter until the mixture is light
ing White Chocolate, page 92.) Set the but well combined (see How to Fold, page
bowl aside. 445). Pour the batter into the ungreased
pan, smoothing the top with the rubber
3. Place the egg whites and cream of tar-
spatula. Place the pan in the oven.
tar in a medium-size mixing bowl. Beat
with an electric mixer on high speed until 6. Bake the cake until it is golden brown
stiff peaks form, 2 to 3 minutes. Set the and springs back when lightly pressed
bowl aside. with your finger, 55 to 60 minutes. Remove
the pan from the oven and immediately
4. Drain the raspberries in a fine-mesh
turn it upside down over the neck of a
sieve or colander set over a small bowl,
glass bottle. Allow to cool for 1 hour. (See
reserving the juice. Set aside ⁄3 cup of the
2
“the Cake Mix Doctor says”)
juice for the glaze. Mash the raspberries
3
with a fork until you have about ⁄4 cup, 7. Remove the pan from the bottle. Run a
then strain them through a fine-mesh long, sharp knife around the edge of the
sieve and drain them again if needed. cake and invert it onto a rack, then invert
1
Measure out ⁄2 cup mashed berries; it again onto a serving platter so that it is
reserve the remainder for another use. right side up.
5. Place the cake mix, water, oil, egg 8. Prepare the glaze: Strain the reserved
yolks, vanilla, melted white chocolate, and 2 ⁄3 cup raspberry juice to remove any
1 ⁄2 cup mashed raspberries in a large mix- seeds. Place the sugar and cornstarch in a
ing bowl, and with the same beaters used small saucepan and stir. Pour in the rasp-
to beat the egg whites (no need to clean berry juice and lemon juice, and stir to
them), blend with the electric mixer on combine. Place the pan over medium
low speed for 1 minute. Stop the machine heat, and stir constantly until the mixture
and scrape down the sides of the bowl boils and thickens slightly, 2 minutes.
with a rubber spatula. Increase the mixer Remove from the heat, and let the glaze
speed to medium and beat 2 minutes cool in the pan for 15 minutes. It will con-
more, scraping the sides down again if tinue to thicken.