Classic White Layer Cake with Raspberry Almond Filling

Name: Classic White Layer Cake with Raspberry Almond Filling
Yield: Serves 12
Ingredients: , Nonstick cooking spray; 2 1/4 cups, cake flour (9 ounces), plus more for dusting the pans; 1 cup, whole milk, at room temperature; 6 , large egg whites (3/4 cup), at room temperature; 2 teaspoons, almond extract; 1 teaspoon, vanilla extract; 1 3/4 cups, granulated sugar (12 1/4 ounces); 4 teaspoons, baking powder; 1 teaspoon, table salt; 12 tablespoons, unsalted butter (1 1/2 sticks), softened but still cool; 16 tablespoons, unsalted butter (2 sticks), softened but still cool; 4 cups, confectioners' sugar (1 pound); 1 tablespoon, vanilla extract; 1 tablespoon, whole milk; pinch, table salt; 1/2 cup, blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse; 1/3 cup, raspberry jam (seedless)

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Appears in Cook's Illustrated May/June 1995, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Cakes

For a white cake with perfect, fine-grained texture, don't beat the egg whites prior to mixing.

SERVES12

TIME1½ hours, plus 1½ hours cooling

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WHY THIS RECIPE WORKS

We designed our white cake recipe without the dryness and the holes and tunnels common to many recipes we had tried. Every traditional white cake recipe calls for stiffly beaten egg whites folded into the batter at the end. We began to susp...

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