Fresh-Berry Cake With Italian-Meringue Icing

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.8 cup butter softened
• 3.3 cups cake flour 
• 3 large eggs 
• 0.3 teaspoon salt 
• 0.8 cup skim milk 
• 2 cups sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• wax paper
• measuring cup
• candy thermometer

Directions

1. Preheat oven to 35
2. To make the cake: Coat 2 (9-inch) round cake pans with cooking spray; line the bottoms of the pans with wax paper. Coat wax paper with cooking spray; set aside.
3. Place the sugar and the butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until very well-blended.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the vanilla extract.
6. Lightly spoon the flour into dry measuring cups; level with a knife.
7. Combine the flour, the baking powder, and 1/4 teaspoon salt, stirring with a whisk.
8. Add the flour mixture and the milk alternately to sugar mixture, beginning and ending with the flour mixture; mix after each addition.
9. Pour batter into the prepared cake pans. Sharply tap pans once on counter to remove air bubbles.
10. Bake at 350 for 3035 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in pans for 10 minutes on a wire rack; invert pans. Carefully peel off wax paper, and cool cake completely on wire rack. Cake can be made a day in advance and covered in plastic wrap.
11. Top with Italian-Meringue Icingcheck out our step-by-step recipe and decorating tips below.
12. In a large bowl, beat 1/4 teaspoon cream of tartar and 3 large egg whites with a mixer at high speed until soft peaks form.
13. Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring just until sugar dissolves, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 23
14. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Beat in 1/2 teaspoon vanilla extract.
15. Place 1 cake layer on a cake stand; spread first layer with 1/2 cup icing. Turn the remaining layer upside down (so flat side faces up) and place on top of the first layer.
16. Spread 1/2 cup icing on second layer.
17. Spread remaining icing to cover cake. Create decorative peaks using the back of a large spoon, if desired. You can make cake up to this point, refrigerate it for a few hours, and then garnish just before serving.
18. Garnish with raspberries and mint sprigs.
19. Note: The eggs in this recipe are not fully cooked, which may be a concern if you're pregnant or have a compromised immune system.