LEMON CAKE WITH RASPBERRY CREAM FROSTING

A pale pink, lightly sweet Raspberry Cream Frosting envelops three layers of delicate lemon sponge cake filled with a honey-sweetened raspberry puree.
LEMON CAKE WITH RASPBERRY CREAM FROSTING


Ingredients
For the Cake

  1. 7 eggs, separated
  2. 1 teaspoon finely ground sea salt
  3. 1 cup granulated sugar
  4. 2 tablespoons finely grated lemon rind
  5. 1 tablespoon lemon extract
  6. 1½ cups all-purpose einkorn flour, sifted



Instructions
For the Cake

  • Line three 8-inch cake tins with parchment paper, and heat the oven to 350F.
  • Whip the egg whites with the salt until they form stiff peaks.
  • In a separate bowl, beat the egg yolks, sugar and lemon rind together with the lemon extract until they become voluptuously creamy.
  • Beat one-third of the flour into the egg yolks, then fold in one-third of the egg whites. Continue working the flour and egg whites into the batter one-third at a time, until they're fully incorporated, taking care not to deflate the egg whites too much.