Ingredients:

  • 2 cups (250g) fresh or frozen raspberries
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 1.5 cups (180g) cake flour
  • 1.75 cups (350g) superfine sugar, divided
  • 1.5 cups (approx. 12 large) egg whites, at room temperature
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.5 cup fresh raspberries for garnish

Instructions:

  1. Combine 2 cups raspberries, 1/4 cup sugar, and lemon juice in a small saucepan. Simmer for 10 minutes until reduced by half. Strain through a fine-mesh sieve to remove seeds and cool completely.
  2. Preheat oven to 350°F (175°C). Ensure a 10-inch tube pan is completely clean and ungreased.
  3. Sift the cake flour and 3/4 cup of the superfine sugar and 0.25 tsp salt together five times to aerate and remove clumps.
  4. In a stand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add the remaining 1 cup of superfine sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Mix in vanilla and almond extracts.
  5. Gently fold the flour mixture into the egg whites in four additions using a silicone spatula, being careful not to deflate the batter.
  6. Drop half the batter into the ungreased tube pan. Drizzle half of the cooled raspberry reduction over it. Top with the remaining batter and the rest of the sauce. Run a butter knife through the layers once to create the marble effect. Bake for 40 minutes or until the top springs back when lightly touched.
  7. Immediately invert the pan onto a wire rack or bottle and cool upside down for 1 hours 30 minutes before removing from the pan.