Since the third golf major of the year, The Open Championship, starts tomorrow in England, I wanted to share a recipe that is delicious and classically British. I never had this cake when I visited England, but I've put it on my bucket list to have some the next chance I get. Light layers of vanilla sponge, fruit jam, and whipped cream is my new favorite combination! And this cake is so simple to make that it will definitely become one of your go-tos. Afternoon tea anyone?
Ingredients:
2 sticks unsalted butter {softened}
1 cup sugar
4 large eggs
2 tsp. vanilla extract
1 cup self-raising flour
Milk {optional and only if needed}
Filling:
1/2 cup strawberry or raspberry jam
2 tbsp. sugar
1 cup of heavy whipping cream
Directions:
1. Preheat the oven to 350°F. Grease two 9-inch cake pans with butter and line the bottom with parchment paper.
2. Beat together the softened butter and sugar until light and fluffy.
3. Add in the eggs one at a time. Then, add the vanilla extract.
4. Mix in the flour with a rubber spatula. If the batter seems too thick, add in about one teaspoon at a time of milk.
5. Divide the batter evenly between the two cake pans and bake for 15-18 minutes or until golden brown.
6. Let the cakes cool completely before adding the filling. While they're cooling, whisk together the sugar and heavy whipping cream until stiff peaks form to make whipped cream.
8. To assemble the cake, transfer one cake to a plate or stand and spread jam evenly over the top. Then, top with whipped cream. Place the second cake on top.
9. Sprinkle with confectioner's sugar and enjoy!
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