Make Ahead
8 servings | Prep Time: 20 Minutes | Start to Finish: 3 Hours 10 Minutes
1 Heat oven to 325°F. Grease bottom and sides of 8- or 9-inch square pan with shortening or spray with cooking spray.
2 Arrange raspberries evenly in bottom of pan. In medium bowl, beat egg whites with electric mixer on high speed about 2 minutes or until stiff peaks form. Set aside.
3 In large bowl, beat egg yolks and 1 cup of the powdered sugar with electric mixer on medium speed about 5 minutes, scraping bowl occasionally, or until pale and smooth. Add butter and vanilla; beat until well blended. Add flour; beat just until flour is moistened (mixture will be very thick).
4 With mixer on low speed, gradually add milk; mix until smooth. Gently fold in egg whites. Mixture may appear slightly curdled. Pour evenly over raspberries.
5 Bake 45 to 50 minutes or just until center is set. Cool completely, about 2 hours. Cover and refrigerate until ready to serve but no longer than 24 hours. Just before serving, sprinkle with remaining 2 teaspoons powdered sugar. Cut cake into 4 squares; cut squares diagonally in half.
1 Serving: Calories 280; Total Fat 14g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 35mg; Sodium 150mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
Sweet Secret Be careful not to overbake this cake. It will continue to firm up while cooling.
Simple Sparkle For a special dessert, top with whipped cream and garnish with fresh raspberries.