The Perfect Chocolate Chip Cookie

cake flour

baking powder

salt

egg whites

butter

sugar

egg

yolks

vanilla

cream

combine cake flour

powder and salt in a bowl. set aside. in a bowl of an electric

mixer add egg whites. beat until stiff peaks form minutes

gently transfer to another bowl

bowl used

beat on high until smooth and minutes. add egg yolks

vanilla

egg whites to the batter. stir by hand moisten it

add the remaining egg whites and gently fold in until incorporated

divide among the pans. gently spread to level the batter

remove from oven and place on a cooling rack. let cool

then run a knife along the sides. place the cooling on top of the

way the cake doesn't get squished in the middle. cool completely

place one layer on a cake platter. but

layer on and frost the sides and top and serve

refrigerate any extra

raspberry jam

fine-mesh sieve over a bowl. add the jam to the sieve and stir vigorously

pressing the jam through. scrape the jam off the bottom of the sieve

discard the seeds. refrigerate until ready to use

vanilla buttercream

the eggs

smaller pans will increase the baking time

it's important to cool a cake completely

in the

seconds

add

bake

this

place a

texture

or

or

notes

i used to make two nine

the fresher

it turns clumpy and smells

badly. throw it out if you do and start over

gently frost it