How to make it

  • For cooking the cake, set oven rack in the middle. Heat oven to 350 F. Coat bottom and sides of 2 (9"x1.5" or 9"x2") round cake pans with 1 Tbs. shortening each. Sprinkle 1 heaping Tbs. of tapioca flour into each pan, roll in all directions to coat. Invert and tap out excess flour.
  • Pour egg whites, yolk and extracts into a 2 cup glass measure, and mix with a fork until blended. Mix flours, gum, sugar, baking powder and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs, with no powdery ingredients remaining. Add all but 1/2 cup of egg mixture to crumbs and beat at medium speed, 1 1/2 minutes. Add remaining 1/2 cup of egg mixture and beat 30 seconds more. Stop mixer and scrap sides of bowl, and return mixer to medium speed and beat 20 seconds longer.
  • Divide batter evenly between 2 prepared cake pans, using rubber spatula spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from outer walls of oven and 3 inches apart. Bake until cake needle or toothpick inserted into the center comes out clean, about 23 minutes. If tops of cakes get to dark, cover with aluminum foil.
  • Let cakes rest in pan for 5 to 10 minutes. Invert onto cooling rack. Cool completely, about an hour and a half.
  • To assemble put bottom layer of cake in springform pan spread a layer of rasberry sorbet on top and spread a layer of rasberry jam on top of the sorbet. Top with second cake layer. Put it in the freezer for at least one hour, prepare frosting. Take out of the freezer, remove from springform pan and frost immediately. If not eating immediately replace in freezer until ready to serve.
  • Raspberry filling is optional. and can be frosted with your favorite frosting. I generally use a simple butter cream or I get creative and fill and frost with whatever will fit the mood or occasion.

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