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Bloody White Cake with Raspberry Jam

Amanda Powell
  • 75 minutes
  • Serves 1

INGREDIENTS

6

Egg whites, large

1 1/4 cups

Raspberry jam

2 tsp

Baking powder

1 tsp

Baking soda

3 1/2 cups

Cake flour

3 1/2 cups

Powdered sugar

1 tsp

Salt

2

Scraping from one vanilla bean

2 cups

Sugar

2 tsp

Vanilla extract

1/2

lbs White chocolate

3

9-inch cake pans

2 cups

Butter, unsalted

15/16 cup

Heavy cream

1 1/4 cups

Whole milk

Mixing bowls

Piping Bags

Piping Tip

Spatula

Stand mixer(optional)

1 tablespoon red velvet emulsion (or red food coloring)