Bring some drama to the table with this jam-filled vanilla cake topped with ethereal meringue.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside.

  • Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Add vanilla; beat until combined.

  • Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until combined. Divide batter between prepared pans.

  • Bake cakes side by side (not touching), rotating pans halfway through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edge of pans. Invert cakes onto a cooling rack; remove parchment. Cool completely, upside down. (Wrap in plastic, and store at room temperature, up to 1 day.)

  • In a small bowl, combine raspberries and preserves. On an ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.

  • Preheat oven to 450 degrees, with rack in bottom third. Using an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they don't burn.

Cook's Notes

The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over a layer, leaving a 1-inch border around the edge, then assemble the cake. When it's time for dessert, make the meringue, frost the cake, and brown it.

Reviews (8)

196 Ratings
  • 5 star values: 47
  • 4 star values: 77
  • 3 star values: 39
  • 2 star values: 27
  • 1 star values: 6
Rating: Unrated
I tried the cake at first it did taste like corn bread. The next day it was amazing with the vanilla butter cream and frozen strawberries.
Rating: Unrated
This cake turned out perfectly for me last week, first time trying it and it was gorgeous and smooth! I don't understand why the previous reviewers are saying that its dry or eggy... The only thing I have to check is if the meringue is supposed to be so soft still? Or is it supposed to be hard like proper meringue?
Rating: Unrated
The cake dry and flavorless; the addition of the raspberry filling helped, but only a little. My boyfriend said it tasted like cornbread. Yikes!
Rating: Unrated
This looks great
Rating: Unrated
Ok, I have one word for this cake. Disappointing. Because am an experienced baker, I saw several changes that needed to made right away. The filling needed just a little sugar, the preserves was not enough to take the sour edge off of the frozen raspberries. Additionally, the meringue of course needed a little cream of tartar-why did she omit that. The cake itself really lacks moisture, maybe a little more milk, butter or maybe even a little bit of oil added would hopefully help.
Rating: Unrated
I can't see a way to edit my last comment, I meant to suggest using a kitchen *torch* for browning.
Rating: Unrated
I was very excited to try this, a meringue coated cake?! Sign me up! However, I would suggest a kitchen for browning the meringue - in the oven mine browned solely on the top, not the sides! I would also recommend a different cake recipe - the one here results in an incredibly dense cake that smells and tastes a little to "egg-y" for my liking. The meringue recipe is simple and delicious, mine turned out incredibly smooth and silky. Great idea, execution could have been better. :)
Rating: Unrated
I am looking forward to making this cake--hope it turns out the first time for me as I want to bake it for guests. I enjoy this section of Martha Stewart recipes--I never new this one existed until today and I think my health has improved enough to get back into the kitchen and hopefully, back to quilting--my two loves besides my husband. Vicki Robles