Pink Raspberry Cake | RICARDO

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