Cake: Raspberry and Vanilla Stack Cake

By Golfwidow7

Ingredients

• 1.5 C Flour
• 1.5 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs, room temperature
• 1.5 C sugar
• 3/4 C milk
• 3 Tbsp. Butter
• 2 tsp. vanilla extract
• 1 1/4 C whipping Cream
• 2/3 C Raspberry jelly

Details

Servings 14
Preparation time 40mins
Cooking time 45mins
Adapted from keyingredient.com

Preparation

Step 1

Grease and Flour 13x9x2 Cake pan, line bottom with wax paper

Stir together dry ingredients

Pre-heat oven to 350 *

Beat eggs on high with electric mixer for 4 minutes or until thick,
gradually add sugar, beating on medium speed for 4-5 minutes.

Add flour mixture beat on low to medium until well combined.

In small sauce pan heat and stir milk and butter until butter melts. Add to butter along with vanilla. Beat until combined, pour batter in pan.

Bake 30-35 minutes, cool in pan on wire rack for 15 minutes, remove and peel off paper.

In chilled bowl beat whipping cream until peaks form. Gradually add 1/3 C jelly. Beat until combined.

Using serrated knife, trim cake to create straight sides
Cut cake length wise in half
Cut each half into 7 (4 1/4 x 1 3/4 inch) pieces. You should have 14 mini cakes.

Split cakes horizontally into 3 layers, (to cut sponge cake into layers with ease, cover the cake with plastic wrap and freeze 2 hours before sliing) for each cake spread a thin layer of jelly on the bottom, top with 1 Tbsp. whipped cream mixture, place 2nd cake layer and repeat jelly and whip cream, top with final layer. Sprinkle with powdered sugar.