Red Raspberry Velvet Cake

Culinary historians believe that the recipes for the Red Velvet cake appeared in New York in the 1950s at Oscar's restaurant in the Waldorf-Astoria Hotel. Regardless of the origin, the dessert recipe combines red pie with creamy white icing - a perfect combination for the holidays.
Preheat the oven to 350 degrees.Brush 2 (9-inch) round cake pans with cooking spray and line the bottom of the pans with waxed paper.Lightly pour 3 cups of cake flour into dry measuring cups; smooth with a knife. Combine flour, cocoa and the following 3 ingredients (with salt added). Set aside.Beat the granulated sugar and butter with a mixer on medium speed for 4 minutes or until smooth. Add the egg whites to the sugar mixture; beat on medium speed for 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; mix well with a whisk. Add the flour mixture to the sugar mixture alternately with the buttermilk mixture, starting and ending with the flour mixture; mix until smooth.Pour the batter into the prepared cake tins. Tap the molds sharply on the countertop once to remove any air bubbles. Bake at 350 ° C for 28 minutes or until a wooden stick inserted in the center comes out clean (don't bake too long). Cool in the pan for 10 minutes; remove from the pan. Cool the cakes completely on wire racks.To make the frosting, combine the cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer on high speed for 3 minutes or until fluffy. Add the powdered sugar and beat on low speed until smooth (do not interrupt).To assemble the cake, place 1 cake on a plate. Spread with jam; top with a second cake. Spread the icing on the top and sides of the cake. Keep the cake loosely closed in the refrigerator.