INGREDIENTS
6 tsp
Lorann oils raspberry emulsion
1
Raspberries, Fresh
7
Egg whites, large
2 tsp
Baking powder
3 1/4 cups
Cake flour
2 1/4 cups
Granulated sugar
6 cups
Powdered sugar
1 tsp
Salt
1 tsp
Vanilla extract, pure
6 tbsp
Canola oil
3 cups
Butter, unsalted
4 tbsp
Heavy whipping cream
1 cup
Sour cream
Pink food gel, optional