vanilla layer cake with frosting and raspberry jam

How To Make vanilla layer cake with frosting and raspberry jam

• 1

  Make the cake: Position a rack in the center of the oven and heat the oven to 350. Lightly coat two 9x2 inch round cake pans with nonstick cooking spray and line the bottoms with parchment. Sift the cake flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the ingredients are well combined.
• 2

  Add the softened butter pieces and mix on low speed for 20-30 seconds to mix the butter into the dry ingredients-the mixture should look a little lumpy, with the largest lumps being about the size of a hazelnut. Add the milk and vanilla. Mix on medium speed for 1 minute to thoroughly blend the ingredients and aerate the batter. Scrape the sides of the bowl with a spatula. Add the eggs one at a time, mixing on medium speed for about 15 seconds after each addition. Scrape down the bowl after the second egg.
• 3

  Divide the batter equally between the two prepared pans. Use a small offset spatula or spoon to spread the batter evenly in each pan. Bake until the cakes are golden brown and the tops feel firm but spring back a little when tapped lightly with a finger, and a pick inserted in the center of the cake comes out clean, 30-35 minutes. Set the pans on a rack, run a table knife around the edge of each cake, and let them cool in the pans for 3 minutes. Invert the cakes onto the rack, lift the pans, peel off the parchment, and let the cakes cool completely before filling and frosting.
• 4

  Make the frosting: Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment and whisk on medium high speed until foamy. Sprinkle in 6 tablespoons of the sugar and beat on high speed to medium peaks (the whites should be smooth, full, and shiny, and the peaks should curl a little). Turn off the mixer.
• 5

  Combine the remaining 3/4 cup plus 2 tablespoons sugar and the corn syrup in a medium (3 quart) saucepan over medium high heat, stirring briefly to dissolve the sugar. Continue to cook just until the mixture comes to a rolling boil. Immediately remove the syrup from the heat, turn the mixer onto medium high speed, and slowly pour the syrup down the side of the bowl in a steady stream, being very careful not to let the syrup hit the whisk.
• 6

  Reduce the speed to medium and continue whisking until the whites are barely warm, 5-7 minutes. Add the butter 1 tablespoon at a time. Add the melted chocolate and continue beating until the frosting is smooth and creamy.
• 7

  Assemble the cake layers: Level the cakes, if necessary, and slice each cake into two layers, making a total of four layers of cake. In a small bowl, stir together the jam and liqueur. Place the bototm layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Top the layer with a scant 1 1/2 cups butter cream, spreading it evenly with a metal cake spatula almost to the cake's edge. Spread a third of the jam on the next layer, then lay it, jam side down, over the butter cream filling. Repeat with the next two layers.
• 8

  Frost the cake: Apply a light coat of frosting (called crumb coating) to seal the cake crumbs in: Spoon about 1/2 cup butter cream into a small bowl. Spread it in a very thin layer over the entire cake with a small metal cake spatula. You should be able to see the cake layers through the icing. Chill the cake for about 20 minutes or until the icing is firm.
• 9

  Spread the icing thickly and evenly over the entire cake with a large metal cake spatula. Don't worry about getting a smooth, perfect finish, just make sure the cake is completely covered and the frosting is spread uniformly. You shouldn't be able to see the layers underneath the butter cream. With the back of a teaspoon, smear the icing and pull it upward to form curls and swirls over the entire cake.
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