Prep Time::30 mins
Cook Time::30 mins
Total Time:: 1 hr
Servings::12
Ingredients
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2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
10 tablespoons unsalted butter, at room temperature
3 tablespoons vegetable oil
1 cup white sugar
3 large egg whites
2 teaspoons vanilla extract, divided
1/4 teaspoon almond extract
2/3 cup whole milk, at room temperature
1/2 cup plus 2/3 cup mixed berry jam or preserves, divided
1 cup whipping cream, chilled
1/4 cup marshmallow creme
1/2 cup freeze-dried strawberries or raspberries, for garnish
Directions
Preheat the oven to 350 degrees F (175 degrees C) and position rack in center. Lightly grease bottom of a 9-inch square cake pan. Line bottom with parchment paper. Grease and lightly flour parchment and sides of pan.
Whisk together flour, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer fitted with a paddle attachment, mix butter and oil at medium speed until well combined, about 1 minute. Mix in sugar at medium-high speed until light and fluffy, 4 to 5 minutes. Mix in egg whites in 2 or 3 additions at medium speed until well combined, scraping bowl well after each addition. Mix in 1 teaspoon vanilla and the almond extract.
Mix in about 1/3 of flour mixture at low speed. Mix in 1/3 cup milk; scrape bowl well. Repeat, alternating flour mixture and milk, until fully incorporated and batter is smooth.
Spread batter in an even layer in prepared pan. Bake until a toothpick inserted into center comes out clean or with a few moist crumbs, about 30 minutes.
Let cool in pan 10 minutes, then run an offset spatula or a knife around edge of cake and invert onto a wire rack. Remove parchment and let cool completely.
Using a large serrated knife, halve cake horizontally to make two layers. Transfer one layer, cut side up, to a platter. Top with 1/2 cup jam, spreading evenly. Top with second cake layer, cut side down.
Meanwhile, for berry cream, purée remaining 2/3 cup jam in a blender or mini food processor until very smooth.
In the bowl of a stand mixer fitted with a whisk attachment, beat cream at medium speed until it begins to thicken, about 1 minute. Mix in marshmallow creme at medium-high speed until soft peaks form. Mix in puréed jam and remaining 1 teaspoon vanilla at low speed until well combined. (If needed, fold whipped cream by hand to more evenly incorporate jam.) Frost top and sides of cake with berry cream.
For garnish, crush freeze-dried berries with a mortar and pestle (or your hands) into a mixture of small pieces and powder; sprinkle over cake. Cut cake into 12 pieces. Chill in an airtight container until ready to serve, up to 2 days.