Delicious Recipe from Scratch

chelsweets.com

Diana Bright

subheading: Raspberry Cake Filling:

3 cups of fresh or frozen raspberries (375g)

⅔ cup granulated sugar (133g)

2 tsp lemon juice (8g)

2 tsp fresh lemon zest (5g)

¼ cup + 2 Tbsp water, divided (90g) - first part added to raspberry mixture, second part used to make the cornstarch slurry

2 Tbsp cornstarch (15g)

subheading: White Cake Recipe:

1 cup unsalted butter, room temperature (226g)

3 cups granulated sugar (600g)

1 cup pasteurized egg whites from a carton or 7 egg whites, room temperature (235g)

3 cups cake flour (360g)

2 ½ tsp baking powder (10g)

1 tsp fine salt (6g)

1 ½ cups full-fat sour cream, room temperature (360g)

¼ cup vegetable oil (56g)

2 Tbsp lemon juice (24g)

2 tsp fresh lemon zest (5g)

1 tsp vanilla extract (4g)

subheading: Simple Syrup:

⅔ cup water (160g)

⅔ cup granulated sugar (133g)

subheading: White Chocolate Buttercream Frosting:

2 cups unsalted butter, room temperature (452g)

2 Tbsp lemon juice (24g)

2 tsp fresh lemon zest (5g)

2 tsp vanilla extract (8g)

1 tsp fine salt (6g)

7 cups powdered sugar (875g)

⅓ cup heavy cream or whipping cream (80g)

1 ½ cups white chocolate chips, melted and cooled (260g)

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