From Paulette Vickery's Recipe Collection

Raspberry Supreme Cake

cakes, desserts, fruits

1/2 cup oil
4 each eggs, separated
3/4 cup cold water
1 1/2 teaspoon vanilla
2 cup flour
1 1/2 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cream of tartar
1 each filling
1 cup heavy cream
10 tablespoon powdered sugar
1 cup raspberries, aditional
1 each white icing
1 each toasted almond slices
1 each chocolate leaves, garnish

Combine oil, unbeaten egg yolks, water and vanilla in large bowl. Mix well. Combine dry ingredients in another bowl. Blend dry ingredients in to egg mixture and beatt until smooth. Combine room temperature egg whites and cream of tartar in small bowl. Beat until stiff peaks form and pour in to batter. Pour cake batter in to 3 9 inch round pans which have been well greased and floured. Bake at 350 degrees, 25 minutes or until top of cake is springy to the touch. Cool, turn on to wire cake racks. Place first cake layer on serving plate and top with whipped cream, which has been whipped with 10 tbsps powdered sugar. Add second layer and spread raspberry filling over it. Place last cake layer on top. Add 1 cup of raspberries to remaining raspberry filling, being careful not to crush berries. Spoon raspberries over entire cake top except narrow border around edge which will be iced. Ice sides of cake with white icing. Fill pastry tube with remaining icing and pipe border around top and bottom of cake. Smooth raspberry topping out to meet border. Garnish top with toasted almond slices and chocolate leaves if desired.

Yield: 16 servings