We partnered with talented baker and recipe creator, Melina of Sugary & Buttery to make a layered Raspberry Angel Cake with Champagne Meringue Buttercream, perfect for a wedding shower or extra special occasion! Keep reading to find learn how to make her quintessential cake, fit for the beautiful bride-to-be and her guests.
As for the design, I went with a very simple and elegant look. I like light colors like ivory or blush in combination with gold. It makes the cake look more sophisticated and is reminiscent of a bridal gown. I also wanted to make sure it is easy to do at home for everybody. All I used were some gold colored sugar pearls that I attached all around the cake. To achieve a kind of ombre effect, I attached more pearls at the bottom of the cake and faded them out towards the top.
Ingredients for the Cake:
1 cup cake flour (not self-rising)
1.5 cups granulated sugar
pinch of salt
12 egg whites (about 1.5 cups)
1 teaspoon cream of tartar
3/4 cups frozen raspberries
Ingredients For the buttercream:
6 sticks /1.5 lb butter, room temperature
1.5 cups powdered sugar, sifted
6 egg whites, room temperature
0.5 cup granulated sugar
0.5 teaspoons cream of tartar
0.5 cups champagne
a few drops vanilla extract
Make The Cake:
Preheat oven to 325°F
Defrost the raspberries in the microwave and puree. Set aside.
Beat egg whites with a mixer on low speed until foamy. Add salt and cream of tartar, then beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add the granulated sugar. Raise speed to high, and beat until peaks are stiff and glossy, about 2 minutes more.
Transfer mixture into a large bowl and sift the flour over the egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
Gently fold the raspberries into the cake batter and pour the batter into 3 greased 6 inch cake pans. Bake until cakes are golden brown and springs back when touched, 40 to 45 minutes. Cool completely on a cooling rack.
Make The Buttercream:
Beat the egg whites until foamy, add the cream of tartar. Beat on medium speed until soft peaks form, then add the granulated sugar and the vanilla. On high speed, beat the egg whites until stiff and glossy, about 2-3 minutes.
With the paddle attachment and the mixer on medium speed, add the butter a few tablespoons at a time, mixing well after each addition. Add the powdered sugar and turn the mixer on high speed. Beat the buttercream until light and fluffy, then add the champagne and keep beating for another 1-2 minutes.
Use the buttercream right away or keep at room temperature when using the same day.
Assemble The Cake:
Scrape the brown skin off the top and bottom of the cakes and cut each cake in 2 layers. Layer with buttercream, then frost. Decorate the cake with golden sugar pearls.
Get the Look:
Serving Set: Maxine Cake Serving Set
Napkins: PB Classic Linen Napkins
Plates: Gabriella Bread Plates
Photography & Recipe: Sugary & Buttery