I couldn’t be happier with this cake. So simple to make. The combination of lots of layers, fresh red raspberries and white pillowy whipped cream simply makes this cake look irresistible.
Ingredients (one 8-inch layered cake):6 large eggs, room temperature, separated 1 cup granulated sugar 1 teaspoon vanilla extract 2 teaspoons lemon juice 1 tablespoon lemon zest 1 cup cake flour, sifted 2 cups heavy cream 2 tablespoons powdered sugar 1/2 cup good quality raspberry jam 2 to 3 cups fresh raspberries
Preheat oven to 350F. Grease and line the bottom of three 8-inch cake pans with parchment paper. Set aside.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 1/4 cup sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
In the same mixing bowl, beat egg yolks and 1/2 cup sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute.
Sift flour and the remaining 1/4 cup sugar over top of egg yolk mixture, followed by folding in half of the meringue.
Fold the rest of the meringue into the batter until just incorporated. Pour the batter into the prepared pans and smooth the top.
Bake for 20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
Whip the heavy cream and powdered sugar until it holds stiff peak.
To assemble the cake, place one cake layer on your serving plate and spread with the jam. Place raspberry along the edge of the cake, and scatter some in the centre. Gently spread the whipped cream on top. Top with another cake layer, followed with jam, raspberry and cream. Top with the final cake layer. Place remaining cream in the centre of the cake layer. Scatter with raspberries.
Chill the cake until ready to serve.