Pink Raspberry Cake

Ingredients

• Butter Cake

  • 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

• Raspberry Pastry Cream

  • 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

• Raspberry Frosting

  • 3/4 cup (180 ml) icing sugar
  • 1 teaspoon (5 ml) water