- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2010
MethodGrease and flour 8- or 9-inch (1.2 or 1.5 L) round metal cake pan; line bottom with parchment paper. Set aside.
In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 3 tbsp (45 mL) at a time, beating for 30 seconds after each addition, about 2 minutes. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
In separate bowl, whisk together flour, baking powder and salt; sift into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pan.
Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.
Filling: In bowl, whip cream. Invert cake onto platter. Using long serrated knife, cut in half horizontally. Spread with jam; top with cream. Replace top of cake. Sift icing sugar over top.
Nutritional facts Per each of 12 servings: about
- Sodium 63 mg
- Protein 3 g
- Calories 291.0
- Total fat 14 g
- Potassium 67 mg
- Cholesterol 69 mg
- Saturated fat 8 g
- Total carbohydrate 40 g
- Iron 10.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 2.0