Ingredients
Makes one 10-inch cake
- 1 1/4 cups sifted cake flour, not self-rising
- 1 1/2 cups sugar, preferably superfine, sifted
- Pinch of salt
- 1/2 pint (6 ounces) fresh raspberries
- 1 3/4 cups egg whites, about 12 large eggs
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons pure vanilla extract
- Buttermilk Sorbet
Description
Martha Stewart
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