White Layer Cake with Raspberry Jam

By MPrinz

Triple layer cake with Raspberry filling and cream cheese frosting

Ingredients

• Cake:
• 2 1/4 cups Flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup whole mile at room temperature
• 6 large egg whites at room temperature
• 1 1/2 tsp vanilla extract
• 1 1/2 sticks unsalted butter room temperature
• 1 3/4 cups sugar
• Frosting
• 1/2 cup seedless raspberry jam
• 1 stick unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 2 cups confectioners sugar
• 1 tsp vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees

Butter 3 8 inch round cake pans. Line pans with parchment paper and then butter paper. Dust with flour.

Combine Flour, baking powder and salt in medium bowl, set aside. Whisk together milk, egg whites and vanilla in a medium glass bowl.

In large bowl beat butter and sugar on medium high speed until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sides of bowl. beat in another 1/3 flour mixture then remaining milk, beating until blended. Mix in remaining flour just until blended. Divide between pans, smooth tops. (batter may look curdled)

Bake 30-35 mins. Cool in pans on wire racks for 10 mins. Remove from pans and cool completely.

Make frosting: Beat butter and cream cheese on medium-high speed until light and fluffy. Reduce speed to low and gradually beat in confectioners sugar until smooth and creamy. Beat in vanilla just until combined.

Assemble cake. Slice across top of cake layers to make level. Put 1st cake layer on serving plate. Spread 1/4 cup jam over layer, add cake layer and spread with remaining jam. Add third cake layer and Frost top and sides of cake with cream cheese frosting