Preparation time: 20 minutes. Baking time: 25 minutes. Oven temperature: 350 degrees. Serves: 9. (One 9 inch layer cake.)

2/3 c. soft butter
1 1/2 c. granulated sugar, divided
3 eggs, separated
1 tsp. vanilla
1/4 tsp. almond extract
2 c. sifted cake flour
1 1/2 tsp. baking pwoder
1/8 tsp. salt
1/2 c. milk
3/4 c. raspberry jam or other jam or jelly
Powdered sugar
Fresh berries (opt.)

1. Cream butter and 1 cup granulated sugar until fluffy. Add egg yolks, 1 at a time, beating thoroughly after each. Beat in vanilla and almond extract.

2. Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff.

3. Sift together flour, baking powder and salt. Add to first mixture with the milk. Beat well. Fold in meringue.

4. Turn into 2 greased and lightly floured 9 inch layer cake pans.

5. Bake at 350 degrees for 25 minutes or until pick inserted near center comes out clean.

6. Turn out on wire racks. Turn right side up to cool.

7. Spread jam between layers. Sprinkle top with powdered sugar. Garnsih with fresh berries, if desired.

Good served with: Whipped cream or plain lowfat yogurt, if desired.

TIPS: For a decorative touch, lay a cake stencil on top of filled cake. Lightly sift powdered sugar on pattern. Carefully lift off stencil.