Any meal is even more delicious when finished with this mile-high almond-scented cake that pairs perfectly with a glass of bubbly.
- Heat oven to 325 degrees Fahrenheit. Coat six eight-inch round cake pans with baking spray with flour. Combine cake flour and baking powder; reserve. On medium speed, beat two cups granulated sugar and one cup butter until fluffy, two minutes. On low speed, beat in egg whites, one at a time, then almond extract. Alternately beat in flour mixture and milk, ending with flour. Divide batter among pans. Bake 15 minutes or until toothpick inserted into center comes out clean. Cool.
- On medium speed, beat remaining butter until fluffy, two minutes. On low speed, gradually beat in confectioners’ sugar, then remaining milk and extract. Transfer one cake layer to serving plate; spread top with 1/2 cup frosting. Top with another cake layer; spread with two tablespoons jam. Repeat layering, alternating frosting and jam fillings, ending with cake layer.
- Spread remaining frosting over cake; press on coconut. Purée raspberries and remaining granulated sugar; strain. Serve purée with cake and berries.
- Pro tip: To make cake using just two eight-inch cake pans, spread about one cup of batter in each pan and bake according to recipe directions. Cool, clean, and re-coat pans between bakings.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set