GRAND FINALE WHITE CHOCOLATE RASPBERRY CHIFFON CAK

GRAND FINALE WHITE CHOCOLATE RASPBERRY CHIFFON CAK image

Yield Makes 12 servings

Number Of Ingredients 20

8 egg whites
1/2 teaspoon cream of tartar
1 cup sugar, divided
2 cups cake flour
1/2 cup light brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetble oil
1/2 cup cold water
1/4 cup raspberry syrup (used for beverages)
1 tablespoon vanilla
1 teaspoon grated lemon peel
6 egg yolks
1 pkg. (6 oz) white baking bars, grated
1 cup coarsely chopped macadamia nuts
1 cup raspberry preserves
1/3 cup white chocolate morsels
1 tablespoon butter
Fresh raspberries, if desired
White chocolate curls, if desired

Steps:

Heat oven to 325. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until soft peaks form. Gradually beat in 1/2 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside. Mix flour, remaining 1/2 cup sugar, brown sugar, baking powder and salt in large bowl. Beat in oil, water, syrup, vanilla, lemon peel and egg yolks on medium speed, scraping bowl occasionally, until blended. Stir in grated white chocolate and chopped macadamia nuts. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into 10x4-inch ungreased angel food cake pan. Bake 1 hour 15 minutes or until top springs back when lightly touched. Immediately turn upside down onto funnel and cool completely, about 2 hours. Loosen side of cake with long metal spatula and remove from pan. Heat preserves in small saucepan over medium heat, stirring constantly, until bubbly. Drizzle over cake. Cool completely. Heat 1/3 cup chocolate morsels with butter in small saucepan over medium heat, stirring constantly until smooth. Drizzle over preserves. Garnish around plate with fresh raspberies and chocolate curls, if desired.