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White Layer Cake with Raspberry Jam Recipe

White Layer Cake with Raspberry Jam Recipe

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Ingredients:

Serving

2 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 1/2 tsp vanilla extract
1 1/2 sticks (3/8 lb.) unsalted butter, at room temperature
1 3/4 cups sugar
1 stick (1/4 lb.) unsalted butter, at room temperature
4 oz cream cheese, at room temperature
2 cups confectioners' sugar
1 tsp vanilla extract
1/2 cup seedless raspberry jam

Directions:

Preheat oven to 350°F. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.
Make cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.
In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar 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 as necessary. Beat in another 1/3 of flour, then remaining milk, beating just until blended. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don't worry if batter looks curdled).
Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clean. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.
Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Reduce speed to low and gradually beat in confectioners' sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.
Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake. Cut into wedges and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12775.89 Kcal (53490 kJ)
Calories from fat	8637.35 Kcal
		% Daily Value*
Total Fat	959.71g	1476%
Cholesterol	2567.2mg	856%
Sodium	2117.97mg	88%
Potassium	2979.94mg	63%
Total Carbs	1009.31g	336%
Sugars	725.21g	2901%
Dietary Fiber	11.1g	44%
Protein	75.4g	151%
Vitamin A	11.3mg	378%
Iron	4mg	22%
Calcium	1392.4mg	139%

Amount Per 100 g
Calories	456.05 Kcal (1909 kJ)
Calories from fat	308.32 Kcal
		% Daily Value*
Total Fat	34.26g	1476%
Cholesterol	91.64mg	856%
Sodium	75.6mg	88%
Potassium	106.37mg	63%
Total Carbs	36.03g	336%
Sugars	25.89g	2901%
Dietary Fiber	0.4g	44%
Protein	2.69g	151%
Vitamin A	0.4mg	378%
Iron	0.1mg	22%
Calcium	49.7mg	139%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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