Raspberry Butter Bundt Cake - cooking recipe

Ingredients

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
250 g unsalted butter, at room temperature,cubed
1 1/2 cups granulated sugar
3 eggs, separated,at room temperature
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries, thawed
1/2 teaspoon lemon juice
powdered sugar, for dusting
fresh raspberry, to decorate
rose petal, to decorate
clotted cream, for serving

Preparation

Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven.
Grease and flour a 10-cup bundt pan.
Sift the flour, baking powder and salt into a medium bowl and set aside.
Stir the milk and vanilla extract together in a small bowl, and also set aside.
Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
Add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar.
Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined.
Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
Turn cake out onto a cake rack to cool.
Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
Serve with clotted cream.