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Ingredients

Serves 10

• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 3/4 cups sugar
• 2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white)
• 1 teaspoon pure vanilla extract
• 1 cup milk
• 5 ounces frozen raspberries, thawed and drained (1/2 cup)
• 1/4 cup raspberry preserves

Description

The Cake Layers Can Be Baked, Cooled, And Wrapped In Plastic Up To A Day Ahead. Just Before Serving, Spread Filling Over One Layer, Leaving A 1-inch Border Around The Edge, Then Assemble The Cake. When It\'s Time For Dessert, Make The Meringue, Frost The

Martha Stewart