Springy Raspberry-Lemon Layer Cake

CAKE:

Preheat oven to 375°F (190°C). Grease and flour three (3) 9” round cake pans. Line with baking paper to make them release even easier. Grease and flour paper too.

Note: The recipe is actually made for a 3 layer cake, but I don’t have those types of pans here and I have such a tiny oven that I can only bake one cake at a time. For those reasons, I had to settle for two layers and increase the baking time. Unfortunately, this made the cakes turn out a little more dense than they should be. If you have three 9″ cake pans, please do use them because it makes the cakes come out extremely light and fluffy. Either way, it still tastes great.

Cream the sugar and butter for 5 minutes on medium-high speed. Combine the cake flour and baking powder, and add it to the creamed mixture alternately with the milk. Do this in about 6 additions, beating well and scraping the bowl between each. Mix in the salt and flavorings. Transfer the batter to a large bowl.

Wash and dry the mixing bowl well. Beat the egg whites until stiff peaks form. Fold (don’t stir) them gently into the batter in about 8 additions.

Pour the batter evenly among the three pans and tap them down onto the counter to release any large air bubbles. Bake the cakes for 25-30 minutes until a toothpick inserted into the center comes out clean. Cool 1 hour in the pans, and then turn them out onto cake racks to cool completely. If not icing immediately, wrap in plastic.

RASPBERRY FILLING:

Whip the cream, vanilla and powdered sugar until firm peaks form. Mash the raspberries well with a fork and fold them into the whipped cream mixture. Keep refrigerated until use.

BAKERY ICING:

Note: If you don’t want the raspberry filling, this icing makes enough to fill the cake layers too.

Cream the shortening and margarine. Then blend in the powdered sugar and vanilla. Slowly add the evaporated milk until it reaches your desired consistency. Thicker frosting is better for piping decorations, and thinner is best for spreading. If you need to thicken it, just add more powdered sugar.

ASSEMBLING THE CAKE:

Place the first cake layer on the serving platter. Lay strips of waxed paper under the edges of the cake to keep the plate clean while icing.

Plop a little less than half of the raspberry whipped cream onto the center of the first cake layer. Spread it around, but not all the way to the edges. That way, the weight of the next layer will push the filling out to the edges without it running over. After you’ve placed the second cake layer on, repeat with more filling. (You may not need to use it all.) Cover with the third and final cake layer.

When the layers are assembled, do a crumb coat of the frosting and refrigerate for at least 15 minutes to set. After that, do a final coat of frosting and use what’s left over to pipe decorations. I used liquid food coloring for my flowers and leaves.

If you used the raspberry whipped cream filling, the cake needs to be stored in an airtight container in the refrigerator. Set out before serving for it to come to room temperature. If you didn’t use the whipped cream filling, the cake may be stored at room temperature with a lid over it.