This weekend I went to a British baking class at King Arthur's Baking Lab. This was one of the treats we made. This cake has the texture of a pound cake. It has a filling of buttercream frosting and jam.
For the cake:
227 grams (1 cup) unsalted butter
225 grams (1 cup plus 2 T.) sugar
1/2 t. vanilla
4 eggs at room temperature
226 grams (2 cups) Self Rising Flour
15 grams (1 T.) milk
In the bowl of an electric mixer cream the butter, sugar, and vanilla on medium speed until light and fluffy. It should look like cream cheese frosting.
Add the eggs, one at a time, on medium speed. Beat until smooth.
Sift the flour and fold by hand into the batter. Then fold in the milk.
Line 2 8" round cake pans with parchment paper, spray parchment with cooking spray. Divide batter between the two pans, smoothing out the tops.
Bake at 350 degrees for 20 to 25 minutes. A toothpick inserted in the cake should come out with a few crumbs, not clean. Cool in pans 10 minutes before removing from the pan.
Choose the nicest looking cake for the top layer and set aside. It the other has too much of a dome, trim it flat.
Buttercream:
100 grams (7 T.) unsalted butter
1/4 t. salt
200 grams(3/4 c. plus 2 T.) confectioner's sugar, sifted
15 grams (1 T.) cream
Beat butter and salt until soft and creamy. Add the confectioner's sugar mixing well to combine. Stream in the cream. Mix well, until smooth. Add a little more cream if too thick.
Put buttercream in a pastry bag and pipe small dollops around the outside edge of the bottom cake layer. Evenly spread jam inside the butter cream border. Place the remaining cake on top, pressing down gently. If desired sprinkle the top with superfine sugar.
Jam: 128 grams (1/4 c. plus 2 T.) raspberry jam
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