Raspberry cake

Servings: 3 - 6 or 8 inch layer cakes
Author: Dini from Giramuk's Kitchen
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  • 4 large eggs separated, at room temperature
  • 350 g AP flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 227 g / 8 oz unsalted butter softened
  • 300 g / 10.6oz granulated sugar divided (230g / 8.1oz and 70g / 2.5oz)
  • 2 teaspoons pure vanilla extract
  • ½ cup 125mL milk, at room temperature
  • ½ cup 125mL raspberry preserves
  • 1/4 teaspoon cream of tartar
  • 1-2 drops pink colouring optional


  • Preheat the oven to 350°F/ 180°C. Prepare 3 x 6 inch cake pans (or 3 x 8 inch cake pans) with parchment paper.
  • In your mixer bowl, cream butter and the first portion of sugar (230g /8.1oz) until light and fluffy for about 5 minutes.
  • Add the separated yolks, one at a time, while mixing.
  • Add the raspberry preserves and vanilla (and pink colouring if using) and mix through the batter.
  • Sift the AP flour, baking powder, salt together and set aside.
  • Add the flour in 3 batches, alternating with the milk (flour-milk-flour-milk-flour) while mixing on low.
  • In a clean, dry bowl whisk the egg whites until they are frothy. Add the sugar and cream of tartar and whisk until it forms stiff peaks and is glossy.
  • Add one quarter of the meringue into the cake batter and mix well.
  • Gently fold in the rest of the egg whites.
  • Evenly distribute the batter between the 3 cake pans and bake in the pre-heated oven for 20-30 minutes, or until a toothpick or cake tester inserted into the cake comes out clean. Remove from the oven, and let it cool for about 10 minutes and turn out on to a wire rack and let it cool completely.
  • When cooled, you can trim the top of the cake and frost the cake. You can store the cakes in the fridge for a few days, double wrapped in plastic wrap and foil, or for months in the freezer.