Raspberry white cake

From the kitchens of Martha Stewart comes this luscious, light-as-air raspberry white cake.

Preheat oven to 160°C/140°C fan-forced. Grease three 4cm-deep, 20cm-round (base) cake pans. Line bases and sides with baking paper. Sift flour and salt into a large bowl. Stir in 1/2 cup sugar.
Combine cream, milk, baking powder and egg whites in a separate bowl. Whisk in vanilla, almond essence and remaining sugar. Fold flour mixture into cream mixture until just combined. Fold in raspberries. Divide mixture evenly between prepared pans.
Bake cakes for 25 minutes or until golden and top springs back when lightly touched. Cool in pans for 15 minutes. Transfer cakes to a wire rack to cool completely.
Make Meringue frosting: Combine 1 cup plus 2 tablespoons sugar, glucose syrup and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Increase heat to medium-high. Boil for 4 minutes or until mixture reaches 110°C on a candy thermometer. Use a wet pastry brush to wash down side of pan during cooking.
Meanwhile, using an electric mixer, beat egg whites in a heatproof bowl until soft peaks form. Gradually beat in remaining 2 tablespoons sugar. Gradually beat in sugar syrup in a slow, steady stream, down the side of bowl. Beat on high speed for about 7 minutes or until mixture is thick, fluffy and cool.
Place 1 cake on a plate. Spread half the jam over top of cake. Sandwich with another cake. Repeat with remaining jam and cake. Swirl frosting over top and side of cake. Sprinkle top with coconut. Serve.

Source

2 cups plain flour

1 tsp salt

1 cup caster sugar

1 cup thickened cream

2 tbsp milk

2 tsp baking powder

4 large egg whites, at room temperature

1 tsp vanilla extract

1/4 tsp almond essence

1 1/2 cups frozen raspberries

3/4 cup raspberry jam

1/2 cup flaked coconut, toasted

1 1/3 cups caster sugar

1 1/2 tbsp glucose syrup

5 large egg whites, at room temperature

Mixing Bowl Set