Raspberry Poke Cake
- 3/4 cup all-purpose flour*
- 2 teaspoons baking powder
- 4 large eggs
- 2 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1/8 teaspoon cream of tartar
- 1 1/2 cups raspberries, frozen or fresh
- 2/3 cup water
- 4-6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup whipping cream
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1/2 pint raspberries, for decoration
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F.
- Butter and flour an 8- or 9-inch round cake pan, cut a round piece of parchment paper and line bottom of pan. Set aside.
- Sift together flour and baking powder. Set aside.
- Separate eggs, making sure no egg yolk gets into egg whites as egg whites won't whip when traces of yolk are present.
- In small bowl, whip egg yolks for 1 minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
- In separate bowl whip egg whites, second listed 3 tablespoons sugar, and cream of tartar on medium speed to soft medium peaks. Using a hand held spatula, fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
- Add 1/2 of flour and gently fold until incorporated. Add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
- Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 33-37 minutes.
- Place fresh or frozen raspberries in a saucepan along with 4 tablespoons sugar and bring to a boil. Remove from heat and when cool enough to handle, pour in a blender. Mix until very smooth. Press pureed mixture through a sieve to remove seeds.
- Taste mixture and if sweet enough set aside, otherwise add a touch more sugar. (Adding a touch of white rum, vodka or berry liquor can be delicious.)
- Place cake on a serving tray. Using a wooden skewer or fork, poke holes over the entire surface.
- Pour part of raspberry sauce onto cake and wait for it to be absorbed. This will take about 10 minutes. Repeat the process until all is used.
- Whip cream, sugar, and vanilla in a cold bowl just until peaks form. Spoon onto cake and decorated with raspberries.