Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Meringue-Frosted Cake with Raspberry Filling 3.7 (196) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 1, 2021 Print Rate It Share Share Tweet Pin Email Photo: David Loftus Prep Time: 30 mins Total Time: 1 hr 40 mins Servings: 10 Bring some drama to the table with this jam-filled vanilla cake topped with ethereal meringue. It's just the recipe to make use of juicy raspberries when they're in season. Ingredients 12 tablespoons (1 ½ sticks) unsalted butter, room temperature, plus more for pans 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans 1 tablespoon baking powder 1 teaspoon salt 1 ¾ 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 (½ cup) ¼ cup raspberry preserves Directions 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. Rate it Print