Classic White Cake w/ ButterCream Frosting & Raspberry Filling

This was a cake presented at our Memorial Day BBQ and enjoyed by our closest friends and family. The fresh raspberries added a sweet addition and created a fuller taste. I purchased fresh raspberries, but froze them overnight in an air tight container.

The Classic White Cake recipe uses egg whites but no yolks to maintain a purer color.

Cake Ingredients:

- 6 cups cake flour sifted

- 2 tablespoons baking powder

- 1 1/2 cups butter or margarine, softened

- 3 cups granulated sugar

- 2 cups milk

- 1 teaspoon of pure vanilla extract

- 12 egg whites

Cake Instructions:

1. Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper.

2. Sift together flour and baking powder. Set aside.

3. Cream butter and sugar together until light and fluffy. Set aside.

4. Beat egg whites until stiff, but not dry. Set aside.

5. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition.

6. Beat in vanilla extract. Gently fold egg whites into batter.

7. Pour into prepared pans. Bake until toothpick inserted into center comes out clean (took approx. 40 minutes).

Buttercream Frosting Ingredients:

-2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

- 1/2 cup (113 grams) unsalted butter, room temperature

- 1 teaspoon pure vanilla extract

- 2 tablespoons milk

Raspberry Filling Ingredients:

-1 1/2 cups frozen raspberries

-1 tablespoon cornstarch

-2 tablespoons fresh lemon juice

-1/4 cup sugar

Raspberry Filling Directions: In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results). Let cool completely before spreading onto cake.