Gluten Free Vanilla Cake with Raspberry Fi

Ingredients

• * 6 egg white, beaten stiff
• * 1 1/2 stick butter, room temperature (3/4 cup)
• * 1 1/2 cup granulated sugar
• * 1 1/2 teaspoon vanilla extract
• * 1 cup milk (i used 1%)
• * 2/3 cup potato starch
• * 1/2 cup white rice flour
• * 1/3 cup sweet sorghum flour
• * 1/4 cup coconut flour
• * 1/4 cup tapioca starch
• * 2 1/2 teaspoon baking powder
• * 1/4 teaspoon baking soda
• * 1 teaspoon salt
• * 1/2 teaspoon xanthan gum
• * for the raspberry filling:
• * 1 1/4 cup fresh or frozen raspberry, pureed
• * 1 tablespoon cornstarch
• * 1/4 cup sugar
• * 1 teaspoon lemon juice
• * for the meyer lemon buttercream:**
• * 3 tablespoon meyer lemon juice (about 3-4 lemon)
• * 2 tablespoon heavy whipping cream
• * 1 1/2 stick butter, room temperature
• * 4 oz cream cheese, room temperature
• * 5-6 cup powdered sugar
• * pinch of salt
• * 1 tablespoon lemon zest

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