Raspberry-Filled Layer Cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans and wire racks
• 3 cups sifted cake flour (not self-rising), plus more for the pans
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 cup milk
• 1 tablespoon pure vanilla extract
• 4 large egg whites
• Seven-Minute Frosting (page 658)
• 1 cup raspberry jam

1. Preheat the oven to 350F.
2. Butter two 8 x 2-inch professional round cake pans, and line the bottom with parchment rounds.
3. Butter the parchment; dust the pans with flour, tapping out excess.
4. Set aside.
5. Sift together the cake flour, baking powder, and salt into a medium bowl, and set aside.
6. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment, until it is creamy.
7. Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes.
8. Reduce speed to low.
9. Add the dry ingredients alternately with the milk and vanilla in 3 additions, starting and finishing with the dry; be careful not to overmix.
10. Set the batter aside.
11. In a medium metal bowl or clean bowl of an electric mixer, whisk the egg whites just until stiff peaks form.
12. Fold one-third of the egg whites into the batter until combined.
13. Fold in the remaining whites in 2 batches.
14. Divide the batter between the prepared pans, and smooth the tops with a metal spatula.
15. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes.
16. Let the pans cool 15 minutes on a wire rack before unmolding.
17. Loosen the sides with a small metal spatula or paring knife, and invert onto the greased wire racks.
18. To prevent the layers from splitting, invert again so the tops are up.
19. Cool completely before assembling the cake or wrapping airtight to freeze cake for later.
20. If the cakes are not level, use a serrated knife to trim the tops off.
21. Carefully slice each cake horizontally into 2 equal layers.
22. (You will have 4 layers.)
23. Place one-third of the frosting in a bowl, and fold in the raspberry jam.
24. To assemble, place 1 sliced layer on an 8-inch cardboard cake round.
25. Spread the top with 1/4 inch raspberry frosting.
26. Repeat with the remaining layers and remaining raspberry frosting, placing the final layer bottom side up.
27. Lightly coat the assembled cake with a thin layer of white frosting to protect against crumbs in the frosting.
28. Finish with the remaining frosting.
29. Serve immediately, or keep refrigerated until ready to serve.

unsalted butter, cake flour, baking powder, salt, sugar, milk, vanilla, egg whites, frosting, raspberry jam

Taken from www.epicurious.com/recipes/food/views/raspberry-filled-layer-cake-393097 (may not work)