- 3/4 cup + 2 tablespoons all-purpose flour*
- 2 teaspoons baking powder
- 4 large eggs
- 3 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- Zest of 1 lemon, no white bitter pith
- 1/2 cup water
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup lemon juice
- 1 cup good quality raspberry preserves/jam
- 6 large egg whites
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 container (6 ounces) fresh raspberries
- 1 container (16 ounces) fresh strawberries or additional raspberries
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F
- Butter and flour an 8 or 9 inch round cake pan. Cut a round piece of parchment paper and line bottom of pan and set aside. Sift together flour and baking powder and set aside.
- Separate eggs, make sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk is present.
- In bowl whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Set aside.
- In separate bowl whip egg whites, second listed 3 tablespoons sugar and cream of tartar on medium speed to soft medium peaks. Using a hand held spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing. Sprinkle lemon zest onto batter, but do not fold in yet.
- Add half of the flour and gently fold until incorporated, add the remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
- Bake until the center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 33-37 minutes.
- Meanwhile prepare moistening syrup by boiling water and sugar. Remove from heat when boiled for 1 minute. Allow to cool completely before adding lemon juice.
- Using a serrated knife, slice cooled cake horizontally in 3 layers. Place one layer on a serving platter.
- Using a pastry brush or a spoon, moisten first cake layer with one third of moistening syrup.
- Spread half of raspberry preserves over moistened cake layer.
- Cover with second cake layer and repeat moistening process and spread remaining jam. Cover with remaining cake layer and moisten with remaining syrup. Set aside.
- For meringue combine egg whites, and sugar in a bowl and whip over low simmering water to 145°F. Remove from heat and continue whipping using a machine until meringue is thick, fluffy and has cooled.
- Frost cake with meringue. Fit remaining meringue in a pastry bag with a medium pastry tip and decorate a border onto cake.
- Use a blow torch to brown meringue or place for just a minute in a 500°F oven.
- Let cool before decorating with berries.
IMPERIAL SUGAR INSIGHT
NOTE: Since berries and cream are a delicious combination, frosting the cake with our Crème Chantilly recipe would make an equally stunning cake.