Lemon Raspberry Layer Cake with Meringue Frosting
"Lemon and raspberries sync in perfect harmony in this moist and tender cake. Layers of lightly lemon flavored cake and raspberry jam filling are ensconced in a browned marshmallow/meringue frosting...."
INGREDIENTS
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Cake
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3/4 cup + 2 tablespoons all-purpose flour*
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2 teaspoons baking powder
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4 large eggs
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3 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
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1/8 teaspoon salt
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1 teaspoon vanilla extract
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1/8 teaspoon cream of tartar
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Zest of 1 lemon, no white bitter pith
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Moistening Syrup
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1/2 cup water
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1/2 cup Imperial Sugar Extra Fine Granulated Sugar
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1/4 cup lemon juice
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1 cup good quality raspberry preserves/jam
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Meringue
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6 large egg whites
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1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
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1 container (6 ounces) fresh raspberries
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1 container (16 ounces) fresh strawberries or additional raspberries
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*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
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