White Almond Cake

• 2 1/2 cups (313 g) cake flour
• 3 tsp (12 g) baking powder
• 1/2 tsp (0.5 tsp) salt
• 1 1/2 cup (300 g) granulated sugar
• 1/2 cup (114 g) unsalted butter room temperature
• 1/2 cup (118 ml) vegetable oil
• 5 (5) large egg whites room temperature
• 1/4 cup (58 g) sour cream room temperature
• 2 tsp (8 g) vanilla extract
• 2 tsp (8 g) almond extract
• 1 cup (237 ml) 2%, whole milk, or buttermilk room temperature

Shortcut Swiss Meringue Buttercream

• 3/4 cup (177 ml) pasteurized egg whites from a carton
• 5 cups (600 g) powdered sugar
• 1/2 tsp (0.5 tsp) salt
• 2 cups (454 g) unsalted butter cubed, room temperature
• 2 tsp (8 g) vanilla extract
• 1 tsp (4 g) almond extract

Raspberry Filling

• 12 oz (340 g) frozen raspberries
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) lemon juice
• 2 tbsp (16 g) cornstarch
• 2 tbsp (30 ml) water

Additional Ingredients

• 1 cup (120 g) fresh raspberries
• 1/4 cup (27 g) slivered almonds