White Layer Cake with Raspberry Jam

Cake:
2 1/4 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk at room temperature
6 large egg whites, at room temperature
1 1/2 tsp vanilla extract
1 1/2 sticks unsalted butter, at room temperature
1 3/4 cups sugar

Frosting:
1 stick unsalted butter,at room temperature
4 oz cream cheese, at room temperature
2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup seedless raspberry jam

1. Preheat oven to 350'. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.

2. Make Cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.

3. In a large bowl, using an electric mixer on medium-high speed, beat utter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sidea of bowl as necessary. Beat in another 1/3 of flour, the remaininging milk, beating just untl blwnded. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don't worry if batter looks curdled).

4. Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clena. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.

5. Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in alarge, deep bowl until ight and fluffy. Reduce speed to low and gradually beat in confectioners sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.

6. Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer tomake level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake.

Chocolate Raspberry Truffles

Makes 4 dozen Truffles

1 1/3 cup semi sweet chocolate chips
2 tbs heavy cream
1 tbs butter
2 tbs seedless raspberry jam

Choice of coatings:
one 6-oz pkg white baking bars or 1 cup milk chocolate morsels
2 tsp shortening
or nestle cocoa
or confectioners sugar

In a heavy-gauge saucepan, combine chocolate chips, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 30 inutes. Drop mixture by tspfulls onto foil lined cookie sheet. Freeze 15 mintues. Roll into balls; freeze until firm.

Coatings:
Over hot (not boiling) water melt either the white baking bars or the milk chocolate chips and shortening, stirring until smooth.

Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking off excess. Place on acookie sheet; chill until set. Store in refrigerator.