Springy Raspberry-Lemon Layer Cake

Ingredients

• FOR THE CAKE:
• 2 cups Sugar
• 1 cup Butter, Softened
• 3 cups Cake Flour, Sifted
• 3 teaspoons Baking Powder
• 1 cup Whole Milk, Room Temperature
• 1/2 teaspoons Salt
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Lemon Extract (optional: Omit For A Plain White Cake)
• 6 whole Egg Whites, Room Temperature
• _____
• FOR THE RASPBERRY FILLING:
• 1/2 cups Heavy Whipped Cream
• 1/2 teaspoons Vanilla Extract
• 5-1/2 Tablespoons Powdered Sugar
• 4-1/2 ounces, weight Raspberries
• _____
• FOR THE BAKERY ICING:
• 1 cup Vegetable Shortening
• 1/4 cups Margarine
• 18 ounces, weight Powdered Sugar
• 1/4 teaspoons Vanilla Extract
• 6 Tablespoons Evaporated Milk, Plus More For Thinning