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Bisquick Raspberry Cloud Cake

Bisquick Raspberry Cloud Cake

This scrumptious double-layer cake with its thick raspberry fluff center makes this perfect for Valentine's day. Although this may look like a difficult cake to prepare, it’s relatively easy. The hardest part will be sharing it. When making the meringue frosting, it’s recommended to incorporate the sugar one cup at a time to aid in stiffer peaks.
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Prep Time 45 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients
  

Cake

  • 4 egg whites
  • 1½ cup granulated sugar
  • ½ cup milk
  • 2 tsp vanilla extract
  • 3 cups Bisquick
  • 3 tbsp cornstarch
  • 1 cup butter (room temperature)

Raspberry Fluff

  • 1½ cup frozen raspberries
  • 1½ cup heavy cream
  • 5 tbsp granulated sugar
  • 2 tbsp confectioners' sugar
  • 1 tsp gelatin
  • 1½ tbsp cold water
  • 1 tsp vanilla extract

Raspberry Meringue Frosting

  • 6 egg whites
  • 2 cups granulated sugar
  • ½ tsp salt
  • 2 tsp lemon juice
  • 2 tsp raspberry flavoring
  • red food coloring

Instructions
 

Cake

  • Preheat the oven to 350 °F and line two round baking pans with parchment paper.
  • In a medium-size mixing bowl, combine four egg whites with one and one-half cups of granulated sugar. Beat with an electric mixer until stiff peaks form and set aside.
  • In a separate mixing bowl, sift together, three cups of Bisquick and three tablespoons of cornstarch. Add one cup of softened butter, one-half cup of milk, and two teaspoons of vanilla extract. Continue mixing with an electric mixer until smooth.
  • Scoop the egg whites into the mixture and beat for an additional two minutes.
  • Transfer the cake mix into the prepared baking pans and bake for thirty minutes or until golden brown.
  • Allow cakes to cool.

Raspberry Fluff

  • In a small bowl, stir one teaspoon of gelatin into one and one-half tablespoons of water and let sit for ten minutes.
  • In a saucepan over medium heat, add one and one-half cups of frozen raspberries and five tablespoons of granulated sugar. Cook until the raspberries have softened and strain through a sieve to remove any excess seeds.
  • Place the small bowl of gelatin into the microwave until melted and pour into the strained raspberries. Stir in one teaspoon of vanilla extract and allow the mixture to come to room temperature.
  • Beat one and one-half cups of heavy cream with two tablespoons of confectioner’s sugar until stiff and fold into the raspberry puree.

Frosting

  • Prepare a hot water bath on the stove using a saucepan fitted with a heat-proof bowl.
  • Stir six egg whites, two cups of granulated sugar (alternately), one-half teaspoon of salt, and two teaspoons of lemon juice into the bowl and continue stirring over medium-high heat until the mixture boils and becomes hot and foamy looking.
  • Remove the bowl from the saucepan and add two teaspoons of raspberry flavoring and a few drops of red food coloring.
  • Beat the frosting for approximately five minutes with an electric mixer or until it resembles a stiff meringue.

Assembling the Cake

  • Level the top of one cake and spread the raspberry fluff evenly along the top.
  • Place the second cake on top and apply the frosting until it covers the entire cake.
  • Decorate the top with fresh raspberries and chocolate shavings if desired. Store in refrigerator.
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