INGREDIENTS
2 tbsp
Lemon, fresh zest
1 1/2 cups
Raspberries, fresh or frozen
5
Eggs whites, large
1 tbsp
Lemon juice
2 tsp
Vanilla extract or vanilla paste, pure
3 tsp
Baking powder
2 1/3 cups
Cake flour
2 tbsp
Cornstarch
1/4 tsp
Cream of tartar
1 3/4 cups
Granulated sugar
4 cups
Powdered sugar
3/4 tsp
Salt
1/2 cup
Sugar
1 3/4 cups
Butter, unsalted
1 3/16 cups
Whole milk
2 tbsp
Water