Classic White Layer Cake with Raspberry Almond Filling

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

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

SERVES 12

TIME 1½ 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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