Featured Recipe

 

- Vegetable oil cooking spray

- 8 large egg whites

- 1 tsp cream of tartar

- 1/4 tsp salt

- 1 cup sugar

- 1 and 1/4 tsp vanilla extract

- 3/4 cup all purpose flour

 

Filling:

- 1/2 cup seedless raspberry preserves

 

Frosting:

- 6 oz semisweet chocolate chips

- 3/4 cup sour cream

- 1/2 pint fresh raspberries

 

Heat oven to 350 degrees. Coat bottom (not sides) or a 9x13 baking pan with cooking spray.

Beat egg whites, 1 Tbsp water, cream of tartar and salt in a bowl with an electric mixer on medium-low speed until foamy. Continue to beat, adding sugar a little at a time until batter is fluffy. Add vanilla and beat 1 minute more. Sprinkle a small amount of flour over top of batter and fold in. Repeat 8-10 times until you have incorporated all of the flour.

Spread batter in pan, spreading into corners with a rubber spatula. Shake pan once or twice to even out the surface. Bake until cake is a light golden color and surface springs back gently to the touch. (around 25-30 minutes)

Run a sharp knife around edges of cake to separate it from pan. Cool on a rack 2 hours.

Heat berry preserve in a small pan over medium heat, stirring constantly until it reaches a gentle simmer.

Melt chocolate in a double boiler. Take bowl off heat and stir in sour cream.

Place a cutting board over cake pan and invert cake onto board. With a round biscuit cutter (2 1/2 inch) or a round cookie cutter, cut 12 rounds from cake. Top 6 rounds with 1 heaping tbsp of the raspberry preserves. Place the remaining rounds on each round to cover the preserve. Spread frosting over top and sides. Top with fresh berries.