List of Ingredients
1/2 cup (1 stick) unsalted butter (melted)
3 large eggs, room temperature
1 tablespoon milk, room temperature
2/3 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup heavy cream
5 tablespoons strawberry or raspberry jam
In a medium bowl, beat together eggs and milk. Add sugar and beat hard until thoroughly
combined. Sift together the flour, baking powder, and a pinch of salt, then fold gently into
egg mixture. Stir in melted butter and mix well with a wooden spoon just until the butter is
thoroughly incorporated into the batter.
Divide batter between the 2 greased 7-icnh round pans. Bake at 375L 12 to 15 minutes,
or until the cakes have risen and turned golden. They should spring back when pressed
lightly with a finger.
Remove from oven and let cool for 10 minutes, then turn out onto a rack to cool
completely before filling. Whip the cream until stiff. Spread top of bottom cake layer with
jam. Spread a layer of whipped cream on top of jam. Place second cake flat side down on
top of filling.
To decorate, place a 7-inch doily on cake top and lightly sift confectioner's sugar over it.
Carefully remove doily, leaving a lacy pattern on cake. If strawberries are available, an
alternative decoration is to pipe a ring of whipped cream rosettes around cake, setting a
single lush strawberry in the center of each rosette.