Original blog post: https://spatulagoddess.com/2014/07/25/washington-pie/

Recipe source: Better Homes and Gardens, unsure which edition

Time required: 2 hours

Yields: 12 slices

Tools required:

• stand mixer
• two 9″ round pans

Ingredients:

• 2 egg whites
• ½ C white sugar
• 2¼ C cake flour
• 1 C white sugar
• 3 tsp baking powder
• 1 tsp salt
• ⅓ C vegetable oil
• 1 C milk
• 1½ tsp vanilla
• 2 egg yolks
• 5 TBSP pure strawberry or raspberry jam

Instructions:

1. Pre-heat oven to 176°C / 350°F. Grease and flour two 9″ rounds.
2. Separate the eggs, put whites into the mixing bowl, put yolks into small bowl for later.
3. Beat whites until soft peaks form (when you remove the beater they’ll sink down).
4. Gradually add ½ C sugar, beating until very stiff peaks form (you remove beater and egg stays upright).
5. Combine dry ingredients in a separate bowl.
6. Add: vegetable oil, vanilla, and half the milk to the dry ingredients. Beat 1 min on Medium, scrap sides 3 times.
7. Add remaining milk and yolks. Beat 1 min, scrape sides 3 times.
8. Gently fold egg white mixture into 2nd bowl, turn the bowl and use a down, up, over motion.
9. Divide batter into pans, bake 25 min.
10. Cool in pan 10 min before removing from pan and transferring to wire rack.
11. Cool one hour.
12. Position one cake so that the rounded side is facing down and you have a flat surface.
13. Place a few tablespoons of jam in a glass bowl and microwave 40 seconds, spread warm jam over the flat cake surface.
14. Place second cake on top (round side down again), frost flat surface with vanilla buttercream.