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/255 grams), 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/347 grams); 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/71 grams), toasted and chopped coarse; 1/3 cup, raspberry jam (seedless)

Desserts or Baked Goods
Fruit
Cakes

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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