Raspberry Cake With Whipped Cream Filling by Shilpa Uskokovic

Directions

1. For the cake:
2. Position a rack in the middle of the oven and heat to 350°F. Line two 8-inch cake pans with parchment paper rounds (do not grease). Beat egg whites, salt, cream of tartar, and ½ cup (100 grams) sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed until egg whites are broken up, about 30 seconds. Increase speed to medium-high and beat until meringue is glossy and holds firm peaks, 8 to 10 minutes, which can take up to 10 minutes (but most importantly, watch for those visual cues).
3. Whisk egg yolks and remaining ½ cup (100 grams) sugar by hand in a large bowl until pale, well combined, and ribbony, about 2 minutes. Whisk in oil, vanilla, and ⅓ cup room-temperature water. Sift flour and baking powder over the mixture and whisk vigorously to combine.
4. Add ¼ of meringue to egg yolk mixture and mix thoroughly to incorporate (this will lighten the batter). Add the remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).
5. Divide batter evenly between prepared pans and gently smooth surface. Bake cakes 15 minutes. Reduce oven temperature to 325°F and continue baking until golden brown and tops spring back when gently pressed, up to 40 minutes more (start peeking through the closed oven door around 20 minutes). Remove from oven and invert pans onto a wire rack. Let cakes cool in pans (cooling them upside down reduces shrinkage), 60 to 70 minutes. Turn the cakes over and run an offset spatula around the sides to loosen them, then invert the cakes onto a wire rack. Peel away parchment.

1. For assembly:
2. Finely grind sugar and 1 ½ cups (37 grams) freeze-dried raspberries in a spice mill or food processor (if using food processor, sift powder through a fine-mesh sieve after to remove seeds). Transfer to the clean bowl of a stand mixer fitted with the whisk attachment; add cream, vanilla, and salt and beat on medium-high speed until firm peaks form, 5 to 7 minutes. (Note: If you’re swapping for a freeze-dried fruit without seeds, you can simply add the cream, vanilla, and salt and whip right in the food processor—take care that it doesn't go above the fill line)
3. Stir jam in a small bowl to loosen, then gently fold in fresh raspberries.
4. Place 1 cake on a cake platter or large plate. Scoop a heaping cupful of raspberry cream on top and spread evenly with an offset spatula. Spoon berry mixture on top of cream, leaving a 1-inch border around the edges (this will prevent berries from spilling over the sides). Place second cake layer on top. Spoon a heaping ½ cup raspberry cream into a pastry bag fitted with a tip (or a zippered plastic storage bag with a ½-inch hole snipped in one bottom corner). Frost the top and sides of the cake with the raspberry cream that's still in the bowl, then pipe dollops of the cream around the edges and the top of the cake. Chill cake, uncovered, at least 2 hours.
5. To serve, sprinkle the top of the cake with crushed freeze-dried raspberries, if desired. Slice cake with a serrated knife, wiping clean between cuts. Do ahead: Cake can be baked 1 day ahead; store tightly wrapped at room temperature, or freeze up to 1 week. If frozen, thaw in the refrigerator overnight before using. Cake (without crushed raspberry topping) can be assembled 1 day ahead. Cover loosely and chill.