Raspberry Rosewater Pink Velvet Marshmallow Cake

Cake:

• 250g butter, softened, chopped
• 6 egg whites
• 2 tsp vanilla extract
• 2 cups (440g) CSR Caster Sugar
• 2½ cups (375g) White Wings plain flour
• 1 cup (250ml) buttermilk
• 2 tsp bicarb soda
• 2 tsp white vinegar
• 3 tsp rose pink food colouring
• 185g raspberries

Raspberry Rosewater Cream:

• 185g raspberries
• 1 tbsp rosewater
• 300ml thickened (heavy) cream
• ¼ cup (40g) CSR Pure Icing Sugar

Rosewater Marshmallow:

• ¾ cup (165g) CSR Caster Sugar
• 1 tbsp glucose syrup
• 2 tbsp water
• 3 tsp rosewater
• 3 egg whites

1. Preheat oven to 180°C. Grease two 20cm (8-inch) round cake pans; line base and side with three layers of baking paper.
2. Beat butter in a large bowl with an electric mixer until smooth. Add egg whites, vanilla, sugar, flour and buttermilk.
3. Stir bicarb soda and vinegar in a small bowl until foamy; stir in colouring. Add to butter mixture. Beat on low speed until ingredients are combined. Beat on medium speed for 2 mins or until mixture turns a paler colour (mixture may look slightly curdled at this stage). Divide mixture between pans.
4. Bake cakes for 45 mins or until a skewer inserted into the centre comes out clean. Stand cake in pans for 5 mins before turning, top-side down, onto wire racks covered with greased baking paper to cool. Split cakes in half.
5. For the raspberry rosewater cream, crush raspberries lightly with rosewater in a small bowl. Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Fold raspberry mixture through cream mixture.
6. Place one cake layer on a plate, spread with one-third of the raspberry rosewater cream, leaving a 1cm border around edge. Repeat layering with remaining cakes and raspberry rosewater cream, finishing with cake.
7. For the rosewater marshmallow, stir 2/3 cup (150g) sugar, glucose, the water and rosewater in a small saucepan over medium heat without boiling until sugar dissolves. Bring to the boil; boil 3 mins or until syrup reaches 115°C on a candy thermometer (or when a small amount of syrup dropped into a cup of cold water can be rolled into a soft ball). Remove pan from heat to allow the bubbles to subside.
8. Beat egg whites in a small bowl of an electric mixer until soft peaks form; beat in remaining sugar until dissolved. With motor operating, add hot syrup in a thin stream, beating on high speed for 5 mins or until mixture is thick and cooled. Use immediately.
9. Working quickly, use a metal spatula to spread marshmallow over top and side of cake, making peaks and swirls. Serve cake with