sweet treat recipe: DONNA HAY’S RASPBERRY & CREAM ANGEL FOOD CAKE

raspberry and cream angel food cake

HOW HEAVEN IS THIS CAKE?

It’s the gorgeous cover-cake from Donna Hay’s stunning 15th birthday collector’s edition – and we have the recipe…


Donna’s special gotta-get issue 15th birthday issue celebrates everything we love about her magazines – gorgeous food styling, inspiring recipes and world-class photography and design. We especially love the incredible raspberry and cream angel food cake which graces the collector’s issue cover, and love even more that Donna and her team have so kindly shared the recipe with us… #perfectweddingcake

raspberry & cream cake

raspberry and cream angel food cake
what-you-need:
12 eggwhites, at room temperature
1 teaspoon cream of tartar
2 teaspoons vanilla extract
1¼ cups (275g) caster (superfine) sugar
1 cup (150g) plain (all-purpose) flour
2 cups (480g) mascarpone
1½ cups (375ml) single (pouring) cream
1 cup (320g) store-bought raspberry jam
italian meringue
¹⁄³ cup (80ml) water
½ teaspoon cream of tartar
2 cups (440g) caster (superfine) sugar
150ml eggwhites (approximately 4 eggs)

what-you-do:
Preheat oven to 180°C (350°F). Place the eggwhites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add half the vanilla and ¾ cup (165g) of the sugar and whisk until thick and glossy. Transfer the mixture to a large bowl. Sift the flour and remaining sugar in a separate bowl. Sift for a second time, then sift a third time over the eggwhite mixture. Gently fold through. Spoon into an ungreased angel food cake tin and smooth the top. Cook for 30 minutes or until the cake comes away from the sides of the tin. Invert the tin and set aside to cool for 1 hour.

Using a butter knife, loosen the edge of the cake and twist the middle funnel to remove the cake from the tin. Using a serrated knife, slice the cake into 3 even layers. Place the mascarpone, cream and remaining vanilla in the bowl of an electric mixer and whisk until stiff peaks form. Place 1 cake layer on a cake stand and top with half the raspberry jam. Top with half the cream mixture. Repeat layers using remaining cake, jam and cream, finishing with a layer of cake.

To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce heat to medium and cook for 4 minutes. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. While the motor is running, add the remaining sugar, 1 tablespoon at a time, whisking until thick and glossy. Gradually add the hot sugar syrup in a thin steady stream and whisk for 4 minutes. Top the cake with the Italian meringue and serve immediately+.

Serves 10.

+ This cake will keep refrigerated for two hours before serving.

DH89_magazine_hero_image

 

 

The new 15TH BIRTHDAY COLLECTORS issue in on sale now
online, in newsagents and supermarkets.

You can also follow Donna on instagram here @donnahaymagazine

A HUGE thank you to Donna and her team for sharing this recipe with us. xxx

+ CLICK HERE for more of Donna’s recipes on bellaMUMMA

share the love:

Share:

TAGS: