Raspberry Bliss Cake with Dreamy Cream Cheese Frosting

Preheat the oven to 350°F (177°C) and line bottom of a 9-inch springform pan (at least 3 inches tall) with parchment paper.

Separate egg whites and yolks, ensuring no yolks mix with the whites. Whisk together yolks and ½ cup of sugar until pale and tripled in volume.

In a separate bowl, beat egg whites on medium-low speed until foamy. Stir in cream of tartar, and gradually add remaining ½ cup of sugar while increasing the speed to medium-high; beat until stiff peaks form.

Gently fold 1/3 of the whipped egg whites into the egg yolk mixture until mostly smooth. Add remaining egg whites and fold until smooth.

Add sifted cake flour and salt in 3 stages, whisking well after each addition. Pour batter into the prepared pan, and bake for 40 minutes, or until a toothpick comes out clean.

Cool the cake for 5 minutes in the pan, then invert onto a cooling rack. Cool completely, wrap in plastic wrap, and refrigerate overnight.

Beat cream cheese and butter on medium-high speed until fluffy. Add powdered sugar and vanilla extract, and beat until smooth and fluffy.

Slice the cake into 3 even layers. Place the bottom layer on a serving platter and spread a generous layer of cream cheese frosting.

Spread ½ of the raspberry jam over the frosting and place the second cake layer on top.

Repeat the process for the second layer, and then place the third cake layer on top.

Cover the entire cake with frosting and smooth the surface with an offset spatula.

Decorate the cake by mixing the remaining frosting with freeze-dried raspberry powder and piping it as desired.