MERINGUE-FROSTED CAKE WITH RASPBERRY FILLING
Bring some drama to the table with this jam-filled vanilla cake topped with ethereal meringue. It's just the recipe to make use of juicy raspberries when they're in season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside.
- Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Add vanilla; beat until combined.
- Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until combined. Divide batter between prepared pans.
- Bake cakes side by side (not touching), rotating pans halfway through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edge of pans. Invert cakes onto a cooling rack; remove parchment. Cool completely, upside down. (Wrap in plastic, and store at room temperature, up to 1 day.)
- In a small bowl, combine raspberries and preserves. On an ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
- Preheat oven to 450 degrees, with rack in bottom third. Using an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they don't burn.
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Steven Loveridge
s@gmail.comThis cake was a little too complicated for me, but it turned out really well. I'll definitely be making it again for special occasions.
Sk Rajpoot
sk@hotmail.comI made this cake for my husband's birthday, and he loved it. He said it was the best cake he'd ever had.
Kiran Zulfiqar
k-z80@yahoo.comThis cake was perfect for my daughter's birthday party. It was a big hit with all the kids.
Timmyraul
timmyraul96@yahoo.comI've never made a meringue frosted cake before, but this recipe made it easy. The cake turned out great, and I'll definitely be making it again.
Tahir Shahzad
tahir_shahzad@gmail.comThis cake was a bit dry for my taste, but the frosting was very good.
Umar Akram
u@gmail.comI'm not a huge fan of meringue frosting, but this cake was still really good. The raspberry filling was especially delicious.
Raseeda Nedi
nedi.r83@hotmail.comThis cake is definitely a labor of love, but it's worth it. The end result is a beautiful and delicious cake that's perfect for any occasion.
HUMAUN BHUIYAN
b-humaun@gmail.comI had some trouble getting the meringue frosting to come together, but the cake still turned out great.
Aley R
a4@hotmail.co.ukThis cake was a little too sweet for my taste, but the frosting was amazing.
Ali Gillani
g55@hotmail.co.ukI love this recipe! It's so easy to make, and the cake always turns out so moist and fluffy.
Gaven Morgan
gm56@hotmail.frThis cake is delicious! The meringue frosting is so light and airy, and the raspberry filling is the perfect amount of sweetness.
Ammar Nadeem
a-nadeem@gmail.comThe instructions were easy to follow, and the cake came out just like the picture. I'll definitely be making this again.
Gaella Kitenge
k-g16@gmail.comI've made this cake several times now, and it always turns out perfect. It's my go-to recipe for special occasions.
Amij Frawes
amij.frawes3@gmail.comThis cake was a hit at my last party! The meringue frosting was light and fluffy, and the raspberry filling was tart and sweet. Everyone loved it.