Ingredients:

  • 2 1/4 cups (280g) all-purpose flour, plus more for dusting pans
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 cup (240ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons confectioners' sugar (icing sugar)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup of your favorite jam, such as strawberry or raspberry

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl (or stand mixer bowl), cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs one at a time, then beat in the egg whites. Mix until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix!
  6. Stir in the vanilla extract.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
  9. While the cakes are cooling, whip the heavy cream, confectioners' sugar, and vanilla extract until stiff peaks form.
  10. Once the cakes are completely cool, place one cake layer on a serving plate. Spread with jam, then top with whipped cream. Place the second cake layer on top.
  11. Dust with confectioners' sugar, if desired. Serve immediately or chill for later.