Ingredients
Scale
- 2 ½ cups cake flour
- 3 tsp baking powder
- ½ tsp salt
- 1 ½ cup granulated sugar
- ½ cup unsalted butter (room temperature)
- ½ cup vegetable oil
- 5 large egg whites (room temperature)
- ¼ cup sour cream (room temperature)
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1 cup 2%, whole milk, or buttermilk (room temperature)
- ¾ cup pasteurized egg whites (for buttercream)
- 5 cups powdered sugar
- 12 oz frozen raspberries
- ¼ cup granulated sugar (for filling)
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup fresh raspberries (for garnishing)
- ¼ cup slivered almonds (for garnishing)
Instructions
- Preheat oven to 350°F (175°C). Whisk together cake flour, baking powder, and salt in a mixing bowl.
- In another bowl, cream together granulated sugar, unsalted butter, and vegetable oil until fluffy. Add egg whites one at a time, then mix in sour cream and extracts.
- Gradually combine dry ingredients with milk until just blended.
- Pour into prepared pans and bake for 25-30 minutes or until toothpick comes out clean. Cool completely before removing from pans.
- For raspberry filling, cook frozen raspberries with sugar and lemon juice until bubbling; add cornstarch slurry until thickened.
- For buttercream, heat egg whites and sugar over simmering water; whip into stiff peaks and gradually add butter while mixing.
- Assemble by layering cakes with raspberry filling and buttercream; garnish with fresh raspberries and slivered almonds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (101g)
- Calories: 395
- Sugar: 40g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg