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Raspberry Layer Cake

Source of Recipe


Unknown






List of Ingredients



• 2-1/2 cups flour
  
• 2-1/4 tsp baking powder
  
• 1/2 tsp salt
  
• 2 cups sugar
  
• 4 eggs
  
• 1 cup vegetable oil
  
• 1 cup white wine
  
• 1 tsp vanilla extract
  
• 1 cup raspberry jam
  
• 1-1/2 cups whipping cream
  
• 6 Tbsp powdered sugar
  
• 3/4 tsp vanilla
  
• 1 cup red raspberries, rinsed, drained, and dry
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
   
   
2. Combine flour, baking powder and salt in a medium mixing bowl; set aside. Mix together sugar and eggs in a separate bowl; beat until creamy and pale yellow. Add oil, wine and vanilla, beating after each addition.
   
   
3. Pour batter into prepared cake pans; bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before turning out onto racks.
   
   
4. Once cakes are cooled, trim the tops if necessary to make an even, flat surface; split cakes in half crosswise. Place one half-layer on a plate; spread about a third of the raspberry jam evenly on it. Cover with another half-layer and spread with half the remaining raspberry jam; repeat with a third half-layer and the remaining raspberry jam. Top with the last half-layer.
   
   
5. Whip cream until it begins to thicken; add sugar and resume beating, then gradually add vanilla. Continue beating until cream holds its shape when beater is removed.
   
   
6. Frost cake very lightly with whipped cream icing to seal crumbs; then refrigerate for 1 hour before covering with the remaining icing. (This also helps in forming nice, even edges on the cake.)
   
   
7. Garnish with raspberries and, if desired, a few mint leaves.