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1
Preheat the oven to 350F.
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2
Butter two 8 x 2-inch professional round cake pans, and line the bottom with parchment rounds.
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3
Butter the parchment; dust the pans with flour, tapping out excess.
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4
Set aside.
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5
Sift together the cake flour, baking powder, and salt into a medium bowl, and set aside.
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6
Beat the butter in the bowl of an electric mixer fitted with the paddle attachment, until it is creamy.
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7
Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes.
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8
Reduce speed to low.
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9
Add the dry ingredients alternately with the milk and vanilla in 3 additions, starting and finishing with the dry; be careful not to overmix.
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10
Set the batter aside.
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11
In a medium metal bowl or clean bowl of an electric mixer, whisk the egg whites just until stiff peaks form.
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12
Fold one-third of the egg whites into the batter until combined.
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13
Fold in the remaining whites in 2 batches.
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14
Divide the batter between the prepared pans, and smooth the tops with a metal spatula.
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15
Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes.
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16
Let the pans cool 15 minutes on a wire rack before unmolding.
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17
Loosen the sides with a small metal spatula or paring knife, and invert onto the greased wire racks.
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18
To prevent the layers from splitting, invert again so the tops are up.
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19
Cool completely before assembling the cake or wrapping airtight to freeze cake for later.
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20
If the cakes are not level, use a serrated knife to trim the tops off.
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21
Carefully slice each cake horizontally into 2 equal layers.
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22
(You will have 4 layers.)
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23
Place one-third of the frosting in a bowl, and fold in the raspberry jam.
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24
To assemble, place 1 sliced layer on an 8-inch cardboard cake round.
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25
Spread the top with 1/4 inch raspberry frosting.
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26
Repeat with the remaining layers and remaining raspberry frosting, placing the final layer bottom side up.
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27
Lightly coat the assembled cake with a thin layer of white frosting to protect against crumbs in the frosting.
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28
Finish with the remaining frosting.
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29
Serve immediately, or keep refrigerated until ready to serve.
