Four Layer Vanilla Cake with Berries and Jam

Preheat oven to 350 F. Grease bottoms of two 8-inch round cake pans (cooking spray such as Pam works well). Line bottoms of pans with waxed paper and then grease and flour the paper and the sides of the pans. Set pans aside.

In a large bowl, stir together flours, cornstarch, baking powder and salt. Add the water, oil, milk and vanilla. Beat with a wire whisk or wooden spoon until smooth. Set aside.

In a stand mixer bowl, combine egg whites and cream of tartar. Beat on medium speed until soft peaks form and the tips of each peak curl. Gradually add sugar, beating on high speed until stiff peaks form, and the tips of each peak stand straight. Fold the egg white mixture into the cake batter. Spread evenly into prepared pans.

Bake for 22 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pan set on a wire rack for 10 minutes. Remove cakes from pans by turning them out onto the wire cooling racks. Cool completely on racks.

To assemble, use a long serrated knife or bread knife to cut cake layers in half horizontally. Place one layer, cut side down, on a serving plate or 9-inch cardboard cake round.

Make buttercream frosting: In a stand mixer bowl, beat 1/2 cup softened butter on medium speed for 30 seconds. Gradually add 3 cups of confectioner’s sugar, beating well. Slowly beat in 3 tablespoons of milk and 2 teaspoons of vanilla extract. Gradually beat in 2 more cups of confectioner’s sugar. Beat in additional milk, 1 teaspoon at a time, until you reach spreading consistency.

Spread the top of the first cake layer with a generous 3/4 cup of buttercream, and then top that with 1/4 cup of strawberry jam. Top the layer of jam with 1 cup of the sliced berries and some blueberries. Place a second cake layer on top, cut side down and spread with 3/4 cup buttercream, 1/4 cup strawberry jam, and sliced berries. Repeat this same process with the third cake layer.

Pour the whipping cream into a stand mixer bowl and beat on medium speed until soft peaks form. Place the last cake layer, cut side down, on top of the cake. Spread the top with the whipping cream and the remaining strawberry jam. Arrange some blueberries and whole strawberries on top.