Pink Raspberry Cake
Pink Raspberry Cake
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 3 eggs, separated
- 1 pinch cream of tartar
- 1 1/4 cups (310 ml) sugar
- 1/2 cup (125 ml) unsalted butter, softened
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) plain 2% yogurt
- 1/2 cup (125 ml) sugar
- 2 tablespoons (30 ml) cornstarch
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) water
- 1 cup (250 ml) fresh or frozen raspberries
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1/2 cup (125 ml) 35% cream, whipped
- 3/4 cup (180 ml) icing sugar
- 1 teaspoon (5 ml) water
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) in diameter springform pan. Line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) sugar, beating until stiff peaks form. Set aside.
- In the third bowl, whisk the remaining sugar with the butter, egg yolks and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the yogurt. With a spatula, fold the egg whites into the batter. Pour in the pan and bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and cool completely on a rack.
Pink Raspberry Cake