A lovely layer cake for special occasions. It boasts layers of light lemon cake, raspberry jam, and lemon Italian buttercream.
Preheat the oven to 350° Fahrenheit. Grease and flour two 8-inch cake pans. In a medium bowl, whisk the flour, baking powder, and salt together to combine.
Pour the batter into a large bowl, and wash and dry the bowl of your mixer, and fit it with the whip attachment. Combine the egg whites and the cream of tartar in the mixer bowl and whip on medium speed until frothy, 1 minute. Pour the batter evenly into the two prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pan for 15 minutes, then unmold onto a cooling rack to cool completely.
If any sugar has washed up on the sides of the pot, brush it away with a pastry brush dipped in cool water. Cook the sugar mixture until it reads 235° Fahrenheit on the thermometer. Begin adding the butter to the mixer. If the meringue is still hot, the butter will just melt and the whole thing will be gloopy—so make sure it’s cooled off. Add the butter 1 to 2 tablespoons at a time, letting each addition incorporate fully before you add the next. Sometimes, the mixture will look broken about halfway through—just keep whipping, it will come around!
Place one cake layer on a turntable . Pipe a ring of frosting around the edge of the cake - it's like a retaining wall for the jam, so it doesn't ooze out. Place a 1/2-cup scoop of jam in the center of the ring and use an offset spatula to spread into an even layer.
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