A pale pink, lightly sweet Raspberry Cream Frosting envelops three layers of delicate lemon sponge cake filled with a honey-sweetened raspberry puree.
Change up your flours! You can make this cake using sprouted flour and whole, white wheat pastry flour, too!
Change up your sugar! You can substitute whole, unrefined cane sugar as well as coconut sugar for the granulated sugar in this recipe on a 1:1 ratio; however, your cake's crumb will be darker than the cake shown here.