Lane Cake

Preheat oven to 350. Grease and flour 3 9-inch round cake pans. Line pan bottoms with waxed paper; grease waxed paper. In a large bowl, cream butter; gradually add sugar and beat until light and very well blended. Sift part of flour and baking powder into batter; mix until well blended. Alternately, add milk and vanilla with remaining flour, mixing after each addition. Carefully fold in beaten egg whites. Divide batter evenly among prepared pans. Bake in preheated oven about 30 minutes or until golden and pick inserted into center comes out clean. Cool in pans on a wire rack 10 minutes. Turn out of pan, remove waxed paper, and cool completely on the racks. Prepare the filling and frosting. Spread top of 1 layer with filling. Place second layer on top-spread with filling. Place third layer on top. Frost sides and top of cake with warm frosting. Makes 1 ( 9") 3 layer cake. In top of double boiler, cream butter and sugar until well blended. Beat in egg yolks. Cook over simmering water, stirring constantly, until thick. Remove from heat and stir in raisins, pecans and vanilla. Cool to room temperature. In a medium size saucepan, combine sugar, corn syrup, water and salt. Boil over medium heat, without stirring, until mixture reaches 225:F. Immediately, using electric mixer, beat egg whites until stiff in a large bowl. When syrup reaches 240:F. remove from heat. Slowly pour syrup in a steady stream oven stiffly beaten whites, continuing to beat egg whites at a high speed until frosting is glossy. Beat at medium speed until frosting is stiff enough to hold peaks; beat in vanilla. Use while frosting is still warm and easy to spread. If cake is not to be served the same day it is assembled, cover loosely with foil or waxed paper. Store at room temperature up to 2 days.