White Cake Recipe with Raspberry Filling and Hickory Nuts

Ingredients

• 3/4 teaspoon salt
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1/2 cup water
• 3/4 cup margarine
• 2 cups granulated sugar
• 2 teaspoons cornstarch
• 2 cups confectioners' sugar
• 1 tablespoon Whipping cream
• 1/3 cup softened butter
• 2 cups fresh raspberries
• 1/2 to 3/4 cup chopped hickory nuts
• 3 cups sifted cake flour
• 6 beaten egg whites
• 3 teaspoons baking powder
• 1/2 cup milk