Raspberry Zinger Cake with Gluten Free Substitutions

Raspberry Zinger Cake with Gluten Free Substitutions

Ingredients

  • 2 1/2 cups cake flour (GF use Domata or King Arthurs GF blend)
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 eggs
  • 3 egg yolks
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 3/4 cup plus 2 tablespoons of butter, sliced
  • Raspberry Curd:
  • 24 oz. frozen raspberries
  • 1 cup sugar
  • 5 1/2 tablespoons cornstarch

Directions

  1. Preheat the oven to 350º. Butter and flour two 9 inch round cake pans.
  2. Mix together the flour, sugar, salt, and baking powder.
  3. Add a cup of the milk and the butter. Using the paddle attachment on your mixer or a wooden spoon, beat for about two minutes.
  4. Whisk together the remaining half cup of milk, the eggs, yolks, and vanilla.
  5. Add 1/4 of the egg mixture at a time, mixing well after each addition until smooth.
  6. Bake in the prepared cake pans for about 35 minutes or until a toothpick inserted comes out clean.
  7. Cool completely before frosting.
  8. Raspberry Curd:
  9. In a medium saucepan, cook down the raspberries on medium heat. The strain them through a fine mesh strainer to remove the seeds. Just do a little at a time and use a rubber spatula to squeeze them through.
  10. Stir in the sugar and cornstarch until smooth. Return to heat.
  11. Constantly scrape the bottom with the rubber spatula so it doesn't burn and cook until thickened.
  12. Put in a jar to cool.
  13. Frosting:
  14. Cut the butter into cubes. Add half of the powdered sugar. Beat in stand mixer with whisk attachment for a few minutes.
  15. Add the vanilla and half of the whipping cream and mix well. Add a fourth of the remaining powdered sugar and mix well. Add the remaining whipping cream and mix well. Then add the last of the powdered sugar and beat well.
  16. Refrigerate so it's easier to frost the cake when the time comes.
  17. To assemble, first cut off any dome on the top that you might have so that they are perfectly flat. The score the sides and using a long serrated knife, carefully cut them in half so that you have four thin layers.
  18. Frost each layer with a quarter of the raspberry curd. I also did a little frosting under the curd on each layer. Don't frost the top layer with raspberry curd.
  19. Now frost the entire cake with frosting. Once it's as smooth as you can get it, you can decorate the top.
  20. Using a spoon, drip the remaining raspberry curd into about 8 parallel lines across the top. Then run a small, sharp knife through the top in parallel line in the opposite direction. Go back and forth in the direction that you pull the knife.
  21. Finally, press some coconut around the sides. And voila. You have a beautiful cake.