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Ingredients

• Classic White Cake:
• nonstick cooking spray
• 2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
• 1 cup whole milk , at room temperature
• 6 large egg whites (3/4 cup), at room temperature
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 3/4 cups granulated sugar (12 1/4 ounces)
• 4 teaspoons baking powder
• 1 teaspoon table salt
• 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
• butter Frosting:
• 16 tablespoons unsalted butter (2 sticks), softened but still cool
• 4 cups confectioners' sugar (1 pound)
• 1 tablespoon vanilla extract
• 1 tablespoon whole milk
• Pinch table salt
• Raspberry-Almond Filling:
• 1/2 cup blanched slivered almonds (2 1/2 ounces), toasted and chopped coarse
• 1/3 cup raspberry jam (seedless)

Description

I Found This Recipe In My Cooks Illustrated Cookbook. The Changes I Made To This Recipe Was I Omitted The Almonds, Used Fine Sugar In Place Of The Regular Sugar And Halved Each Layer To Make A 4 Layer Cake. I Also Made 1-1/2 Of The Buttercream Frosting So

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