In the kitchen with rising star Nolan Schooley
By Nolan Schooley
You may recognize Nolan Schooley as the former pastry chef at the H Hotel in Midland or from “Holiday Baking Championship” on the Food Network. One thing is clear, this pastry chef comes with both talent and personality plus. What is Schooley doing now? Follow his journey on Instagram @bakingwithnono. In the meantime, you’ll fall in love with his recipe for raspberry champagne cake.
3 ¼ cups cake flour
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups butter
1¾ cups granulated sugar
1¼ cups champagne
6 egg whites
2½ teaspoons vanilla
Preheat oven to 350 degrees. Butter and lightly flour three 8-inch round pans.
In a medium bowl, whisk together flour, baking powder and salt.
Beat butter and sugar on medium speed for 4 minutes until light and fluffy.
Add egg whites and vanilla, beat well.
Gradually add dry ingredients and champagne, alternating. Mix until just combined.
Divide batter among the three 8-inch round pans.
Bake 23-25 minutes, until toothpick comes out clean.
Cool in pans.
9 ounces fresh raspberries
¾ cup champagne
- Puree raspberries and strain to remove seeds.
- Place raspberry puree and champagne in saucepan over medium/low heat, simmer stirring occasionally.
- Continue to simmer until reduced by half, set aside to cool.
1 pound butter, room temperature
½ cup raspberry reduction
2 teaspoons vanilla
6 cups confectioner’s sugar
- Beat butter in bowl of stand mixer using paddle attachment until creamy.
- Add ½ cup raspberry reduction and vanilla, mixing well.
- Add confectioner’s sugar and mix, scraping the bowl as necessary.
- Beat until smooth, frost between layers and on your cake and enjoy.