The Best White Chocolate Raspberry Cake Ever 🍰 ✨ #cake #recipe #shorts

Vanilla Cake         DRY INGREDIENTS        210 g All Purpose Flour         32 g Cornstarch        4.8 g Baking Powder        2.4 g Baking Soda        2.4 g Salt        WET INGREDIENTS        85 g Coconut Oil, room temp        6 tbsp Butter, room temp        250 g White Sugar        4 Egg Whites        2.5 tbsp Vanilla bean paste        1 c Buttermilk, room temp                 Raspberry Compote :    2 c Raspberries      ½ c White Sugar        Zest + Juice of 1 Lemon                Whipped White Choc. Ganache:    87.5 ml Heavy Cream        200 g White Choc.             Italian Meringue:    4 Large Egg Whites        1 c White Sugar        ¼ c Water        ½ tsp Vanilla extract                 INSTRUCTIONS:    Cake    1. Preheat oven to 350°F. Grease two 8-inch cake pans + line with parchment.        2. In a bowl, sift + whisk dry ingredients. Set aside.        3. In another bowl, mix butter, oil, + sugar on medium for 5 mins.       4. With mixer on medium, slowly add egg whites and vanilla paste. Whip for 2 mins.        5. Lower mixer speed. Add half of dry mix, mix until just combined. Add ½ the buttermilk. Repeat, ending with flour.        6. Divide batter into 2 pans. Bake 35–38 mins, or until a toothpick comes out clean.            White choc ganache    1. In a microwave-safe bowl, combine white choc + heavy cream. Microwave in 30-sec intervals, stirring each time, until smooth. Press plastic wrap on surface to prevent a crust. Chill for 30 mins.      2. Transfer to a mixing bowl and whip on medium for 3 mins. Leave at room temp until ready to assemble. Press plastic wrap onto surface.        Italian Meringue    1. Add egg whites to mixing bowl, whisk until foamy.        2. While whisking, combine sugar + water in a saucepan. Stir gently to mix.        3. Heat over medium until it reaches 235–240°F. Do not stir while heating.        4. Once at temp, remove from heat, slowly pour into the egg whites in a steady stream. Add vanilla after all syrup is added.        5. Increase mixer to high, whip until stiff peaks form.