Ingredients:
Yields two 8" cakes
For the Cake:
1 cup sugar
1/2 cup butter
8 egg yolks
3/4 cup milk, whole or 2%
2 cups cake flour sifted, then measured
3 tsp baking powder
1 teaspoon salt
2 teaspoons vanilla
For the Meringue:
4 egg whites
1 cup sugar
Optional, pecans
For the Filling:
2 cups heavy cream
1/2 cup sugar, or more to taste
1 teaspoon vanilla
Optional,1 cup raspberry jam
Method:
For the Cake:
Preheat oven 375 F
Butter and flour two 8" cake pans or spray with oil and flour spray
1. Beat the butter and sugar together until creamy and white
2. Add the egg yolks, beating well after each one.
3. Mix in the milk and vanilla.
4. Mixed the sifted flour, baking powder, and salt together in a small bowl with a whisk. Gently mix into the sugar and butter mixture. Do not over mix or the cake will be tough.
5. Divide the batter evenly into the two prepared 8" cake pans.
For the Meringue:
Wash the mixing bowl from the cake batter with hot water and soap, any grease from the butter left in the bowl will hinder the meringue from forming stiff peaks.
1. Beat the egg whites until foamy.
2. SLOWLY add 1 cup of sugar to the egg whites and beat on high until a stiff peaks form.
3. Place half of the meringue on top of the cake batter in each of the pans.
4. Spread the meringue into a circle that remains 3 inches from the edges of the pan. The meringue will expand in the oven. If it touches the edges of the batter before expanding the cake will be very difficult to remove from the pan.
5. Sprinkle the top of the meringue with chopped pecans if desired.
6. Bake at 375 for 40 minutes or until a cake tester comes out clean.
Cake assembly:
1. Remove the cake form the oven when done, slide a knife around the edges to make sure the meringue does not stick to the edges of the pan.
2. Allow to cool for half and hour in the pan.
3. Gently turn the pan upside down and remove the cake, flip the cake over so the meringue is facing up.
4. Add heavy cream, sugar, and vanilla to a bowl of a mixer with a whisk attachment. Whip until stiff peaks form.
5. Cut each layer of the cake in half.
6. Beginning by placing the meringue side of one cake face down on the plate, spread with raspberry jam and whipped cream. Add a second layer, spread jam and whipped cream, add the third layer spread the jam and whipped cream. Finish with the fourth layer with the meringue side up.
7. The cake will hold in the refrigerator for four hours. The assembly of the cake should be one of the last chores of dinner preparation.
8. It is best to cut this cake with a serrated knife.
;){kind=small}
