Why you should try layer cake
A homemade Layer Cake is much better than shop bought versions because the sponge is fresher and more flavourful. This recipe uses the all in one method which saves time and effort in the kitchen. It is a versatile base that you can customise with different fillings like lemon curd or chocolate ganache. The combination of fluffy cake and creamy filling is always a favourite with guests.
How to make layer cake
Mix the batter: Preheat your oven to 180C and grease two cake tins with butter. Place the softened butter, caster sugar, eggs, flour, and vanilla extract into a large mixing bowl. Whisk the ingredients together using an electric mixer until the mixture is smooth and pale. Stir in the milk to reach a dropping consistency.
Bake the sponges: Divide the batter equally between the prepared tins and smooth the tops with a spoon. Bake the sponges for about 25 minutes until they are golden brown and spring back when touched. Remove them from the oven and let them sit in the tins for a few minutes. Transfer the cakes to a wire rack to cool completely.
Prepare the filling: Pour the cold double cream into a bowl and add the icing sugar. Whisk the cream until it forms soft peaks that hold their shape. Ensure the cakes are completely cold before you start adding the filling. This prevents the cream from melting and sliding off the sponge.
Assemble the cake: Place one sponge layer onto a serving plate and spread the strawberry jam evenly over it. Spoon the whipped cream on top of the jam and spread it to the edges. Place the second sponge on top and press down gently to secure it. Dust the top with a little extra icing sugar before serving.
Tips to make layer cake even better
Make sure your butter is truly soft before you start mixing the Layer Cake batter. Cold butter will not incorporate properly and may result in a heavy or lumpy sponge. Always sieve your flour if you notice any lumps to ensure the cake has a fine crumb. If the sponges dome too much in the oven, you can gently level them with a serrated knife once they are cold.
Using room temperature eggs helps the emulsion and prevents the mixture from curdling. If you want a more intense flavour, you can add the zest of a lemon to the sponge mix. Store the finished cake in the fridge if it contains fresh cream, but bring it to room temperature before eating for the best texture. This cake is best eaten within two days of baking.
You may also like
beef shoulder stew,
smoothie with spinach or
acai bowl.
