Showstopping Ribbon Cake

Name: Showstopping Ribbon Cake
Yield: 12 servings
Ingredients: Cake; 3 eggs; 2 tsp (10 mL) vanilla extract; 3 cups (750 mL) cake flour; 1 1/2 cups (375 mL) sugar; 4 tsp (20 mL) baking powder; 3/4 tsp (4 mL) salt; 3/4 cup (180 mL) butter softened; 2/3 cup (160 mL) evaporated milk; 1/3 cup (80 mL) water; 1/2 cup (125 mL) raspberry jelly or strawberry jelly melted; 2 tsp (10 mL) Realemon lemon juice or fresh lemon juice; 3 cups (750 mL) fresh raspberries; Meringue Frosting; 5 egg whites; 1 1/4 cups (310 mL) sugar; 1 tsp (5 mL) vanilla extract

This is the Showstopping Ribbon Cake recipe.

Prep: 40 min
Cooking: 35 min - 40 min

Yields 12 servings

Ingredients

Cake
3 eggs
2 tsp (10 mL) vanilla extract
3 cups (750 mL) cake flour
1 1/2 cups (375 mL) sugar
4 tsp (20 mL) baking powder
3/4 tsp (4 mL) salt
3/4 cup (180 mL) butter softened
2/3 cup (160 mL) evaporated milk
1/3 cup (80 mL) water
1/2 cup (125 mL) raspberry jelly or strawberry jelly melted
2 tsp (10 mL) Realemon lemon juice or fresh lemon juice
3 cups (750 mL) fresh raspberries
Meringue Frosting
5 egg whites
1 1/4 cups (310 mL) sugar
1 tsp (5 mL) vanilla extract

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Preparation

Cake:

Preheat oven to 350 °F (180 °C). Line three 9-inch (23 cm) round cake pans with parchment paper.

Whisk eggs with vanilla. Set aside. Stir flour with sugar, baking powder and salt. Beat in butter until combined. Gradually add evaporated milk and water. Beat until batter is fluffy, about 1 minute. Beat in egg mixture.

Scrape batter into prepared pans. Bake in preheated oven for about 20 minutes or until golden and cake springs back when lightly touched in the centre. Cool on a rack for 10 minutes. Turn out onto rack and cool completely.

Place one cake layer on an ovenproof platter or pizza pan. Gently stir jelly with lemon juice and berries. Spread half the berry mixture over the cake layer. Top with another layer and repeat, ending with a layer of cake.

Meringue Frosting:

Place egg whites, sugar and vanilla in a large bowl and beat until frothy. Set the bowl over a pan of simmering water and beat until mixture forms stiff peaks, from 10 to 15 minutes. Remove from the heat and beat until mixture feels cool, about 5 minutes. Spread over cake using the back of a spoon to create peaks.

Preheat oven to 400 °F (200 °C) and remove all but the bottom oven rack. Bake cake for 5 minutes or until meringue is browned. Let stand at least 10 minutes before slicing.