• For the cake:
  • 3 cups cake flour
  • 3/4 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups butter, softened
  • 2 1/3 cups sugar, divided
  • 1/2 tablespoon vanilla extract
  • 1 cup whole milk
  • 8 egg whites
  • 1 1/2 cups raspberries
  • For assembly:
  • Raspberry sorbet
  • Marshmallow fluff
  • Raspberry-flavored cotton candy
  • 2 tablespoons brandy


  1. For the cake: Butter one 9 x 13-inch cake pan and line with parchment paper. Set aside.
  2. In a large bowl, whisk together the cake flour, baking powder and salt. Beat the butter and 2 cups sugar until light and fluffy. Add vanilla.
  3. Add the flour mixture and milk in 3 parts, alternating additions of each and beginning and ending with flour. Beat on low until mixture is uniform; set aside.
  4. In a large bowl, beat the egg whites and remaining 1/3 cup of sugar until stiff, glossy peaks form. Fold egg white mixture into the cake batter. Fold in raspberries.
  5. Pour into prepared pan and bake for about 30 to 40 minutes, until sides of the cake begin to pull away from the pan. Wait 10 minutes then turn out the cake and allow to cool completely on a rack.
  6. When cake is completely cooled, punch out 2 1/2-inch rounds with a cookie cutter. Top each with a scoop of raspberry sorbet and freeze for 1 hour.
  7. Remove cakes from the freezer, pipe marshmallow fluff around the entire cakes and then top with cotton candy. Pour the brandy over the cotton candy and set alight. The flames will toast the fluff. Serve while dessert is being flambéed.