Jam Layer Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
1
- For the cake
- 1 cup butter (softened)
- 1 cup caster sugar
- 4 large eggs
- 2 cups self-rising flour (sifted)
- For the filling
- 1.111 cups butter (softened)
- 3 ½ cups powdered sugar
- 2 Tbsps cream
- ½ tsp vanilla extract
- To serve
- 4 Tbsps Strawberry Jam (or raspberry jam)
- 1 ¾ ozs Dark chocolate
- sprinkle (for decorating)
How healthy are the main ingredients?
eggPreparation steps
1.
For the cake, heat the oven to 180ºC (160º fan) 350ºF, gas 4. Grease and line two 18 cm/7 " cake tins.
2.
Cream together the butter and sugar and beat well until pale and fluffy. Beat in the egss, one at a time, adding a little flour each time. Gently fold in the remaining flour, pour the batter into the cake tins then flatten the tops with a spatula and make a slight dip in the middle of each. Bake in the oven for about 20 minutes or until a skewer stuck in the middle of the cakes comes out clean. Let cool, then turn the cakes out onto a rack and leave until completely cold.
3.
For the filling, beat the butter with half the icing sugar until pale and fluffy. Add the cream and vanilla essence then beat in the remaining sugar.
4.
To serve, place one cake upside down on a board. Spread two thirds of the filling over the cake then spread the jam in a circle around the middle. Place the other cake on top, press down gently then spread the remaining filling over the top. Melt the chocolate in a small bowl set over a pan of simmering water then spoon it into a piping bag and drizzle the top of the cake. Carefully press the sprinkles around the outer edge of the cake and serve.
