Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cup all-purpose flour
  • 3/4 cups sugar
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 5 tablespoons grated frozen butter
  • 2/3 cups buttermilk
  • 1 teaspoon vanilla
  • 4 egg whites whipped until stiff
  • 1 cup cold whipping cream
  • 1 teaspoon vanilla
  • 1/3 cup confectioner sugar
  • Fresh Raspberries
  • Confectioner sugar for dusting ((optional))

Instruction

  • Preheat the oven to 350 degrees F. Line a 10-inch springform pan with parchment paper and set aside. Whip the egg whites separately in a large bowl and set aside.
  • In a large bowl, add the flour, sugar. baking powder, salt and whisk them up until combined. Add the frozen grated butter and use a fork to 10-inch blend it in.
  • Pour in the vanilla and buttermilk and use a spatula to combine the ingredients into a batter.
  • Use the same spatula to fold in the egg whites gradually into the cake batter.
  • Bake the cake for 25 minutes until springy and cooked through (use a toothpick inserted in the centre to test for doneness).
  • Let the cake cool down completely before frosting it with the whipped cream.
  • For the whipped cream: Use a kitchen mixer to into the cream, vanilla and confectioner sugar until stiff ( be careful not to over springform the cream as it will separate—so as soon as it holds its’ shape, turn it off).
  • Frostspringformthe top of the cake with the vanilla cream and dot the raspberries all over the cake, then dust it with more confectioner sugar! Serve and enjoy!
  • **into cake keeps in the fridge for up to 6 days and can be prepared well in advance.