Developing this raspberry cream cake almost broke me.
is intensely flavorful and, without the excess moisture of its fresh counterpart, it doesn’t upset the liquid-to-dry ratio in baking as much. Once it was powdered, I figured it could replace some of the flour and that’s that. This did not go well.
Cakes one, two, and three, were mauve, maroon, and puce , decidedly not the bubble-gum pink of my dreams. Baking destroyed the bright pigments of the raspberry powder. I tried making the batter more acidic, so the color would be more stable . It was when I found myself googling “where to buy ascorbic acid,” that I knew things had taken a dark turn.cake layers, deeming them easier. I started with a chiffon cake, much like the original inspiration.
It took four dozen eggs, five pounds of sugar, and a deflated ego, but in the end it happened—the layers turned out puffy and golden, tight-crumbed and tender. The trick was manifold: using cream of tartar to stabilize the, smaller cake pans so the cakes cooked more evenly edge to edge, two temperature settings , and bleached cake flour for height. Tally these up and you get an extremely reliable cake.
Adding the freeze-dried raspberries to the whipped cream was the real highlight. The powder was thirsty and sucked up so much moisture from the cream that it became thicker and sturdier, good to keep in the fridge for a few days without breaking down into a weepy mess like regular whipped cream is inclined to do. It was a fever dream of pink, and it tasted like victory.
I learned that stubbornness and persistence are two sides of the same coin and sometimes the only way out is through. Now go make the cake. I did everything wrong so you can make it right every time.
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