buttermilk sponge cake with cranberry-raspberry preserves and white chocolate frosting
An easy-to-make jewel-colored filling adds a decorative ruby stripe to this light vanilla cake. By using dried cranberries and frozen raspberries, the recipe can become a year-round favorite. If you omit the frosting, it’s even heart-healthful.
MAKES A 9-INCH TRIPLE-LAYER CAKE; SERVES 16 TO 20
- 2 ½ cups cake flour
- 2 cups sugar
- 1 ½ teaspoons baking soda
- 9 egg whites
- ¼ teaspoon cream of tartar
- 1 cup plus 2 tablespoons buttermilk
- ⅓ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- Cranberry-Raspberry Preserves (page 70)
- White Chocolate Frosting (page 71)
- Preheat the oven to 350 degrees F. Line the bottoms of three ungreased 9-inch round cake pans with a round of parchment or waxed paper. Do not grease.
- Sift together the flour, 1 cup of the sugar, and the baking soda. Set these dry ingredients aside.
- In a large clean mixer bowl, whip the egg whites with the cream of tartar until frothy with an electric mixer on high speed. Slowly add the remaining 1 cup sugar and continue whipping until soft peaks form.
- In a large bowl, whisk together the buttermilk, oil, and vanilla until well blended. Spoon one-fourth of the whipped egg whites on top of the buttermilk mixture, then sift a third of the dry ingredients on top. Fold gently until just a few streaks remain. Repeat two more times, then add the remaining egg whites and fold in gently. Divide the batter among the 3 prepared cake pans.
- Bake for 20 to 22 minutes, until a cake tester or wooden toothpick stuck into the center of each layer comes out clean. Transfer to wire racks and let the cakes cool completely in their pans, at least 1 hour, before turning out. Run a blunt knife around the rim of the pan. Carefully peel off the paper liners.
- To assemble the cake, put one layer, flat side up, onto a cake stand or serving plate. Spread half the Cranberry-Raspberry Preserves over the cake, leaving a ¼-inch margin around the edges. Top with the second layer; cover with the remaining preserves. Finally, put the third layer in place and frost the sides and top of the cake with the White Chocolate Frosting.
