Peanut Butter and Jam Cake | America's Test Kitchen

Ingredients

• 1 cup whole milk, room temperature
• 6 large egg whites, room temperature
• 1 teaspoon vanilla extract
• 2¼ cups (9 ounces/255 grams) cake flour
• 1¾ cups (12¼ ounces/347 grams) sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened
• 16 tablespoons unsalted butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons heavy cream
• 2 cups (8 ounces/227 grams) confectioners' sugar
• 1 1/4 cups seedless raspberry jam
• 1 cup dry-roasted peanuts, chopped