This Raspberries and Cream Cake comes from the bakery’s wedding cake file. It was a favorite spring and summer cake.
The white chiffon cake is very tender. We made it the day ahead, cooled it in their pans and covered them with foil or froze the covered layers if using later. I use gloves when releasing the cakes as the will be a bit sticky on top. The cake is filled with whipped cream and fresh raspberries with a whipped chocolate ganache in the middle layer. Continue reading