Yellow Cake with Jam Filling

Seyda was having a lunch get together and I offered to bring dessert. I told her I will be bringing her a “Presidential” cake. A cake served at the White House actually. Armed with my latest cook book, I browsed for an easy recipe and decided to try the Perfect Yellow Cake filled with Raspberry Jam recipe. This cake apparently has been served during George W. Bush’s administration at many of his afternoon activities.

Although Ms. Clumsy here used the wrong flour by mistake (I used all purpose flour), the cake turned out was delicious. I trust my friends’ compliments. =) It would have been lighter if I’ve used the right kind of flour. The cake wasn’t that bad, just a little dense like pound cake, but not that oily. I used orange zest instead of lemon zest and strawberry jam instead of raspberry. A dusting of powdered sugar on the cake, covered flaws and made the cake look rustic and oh-so homemade! Here’s the recipe extracted from Roland Mesnier’s Basic To Beautiful Cakes:

YELLOW CAKE WITH JAM FILLING RECIPE

Ingredients:

• 3 Cups Cake Flour
• 2 Tsp Baking Powder
• 1/4 Tsp Salt
• 3/4 Cup Butter, Softened
• 1 Cup + 3 Tbsp Sugar
• 2 Large Egg Yolks
• 2 Large Eggs
• 1 Cup Milk
• 1 Tbsp Vanilla Extract
• 1/2 Tbsp  Grated Lemon Zest
• 2/3 Cup Raspberry (or Strawberry Jam)
• 2 Tbsp Powdered Sugar

Method:

Preheat the oven to 375F. Grease and flour a 10 inch round cake pan with 3 inch high sides. Sift the flour, baking powder and salt together in a medium bowl and set aside.

Beat butter and sugar until well combined but not fluffy. Add eggs, egg yolks and beat until well combined. Scrape down the bowl once or twice as necessary.

Gradually add half the flour into the mixture and stir using low mixer speed until just combined. Add half the milk, and mix until just combined. Repeat with remaining flour and milk. Stir in vanilla and lemon zest.

Transfer batter into baking pan, smooth the top and bake for about 40-45 minutes or until toothpick comes out clean when inserted into the center of the cake. Let cake sit in pan for about 5 minutes, then run a knife along the edges to loosen cake and unmold it. Let cake cool completely.

Once cool, split cake into two horizontal layers using a sharp serrated knife. Spread jam evenly over the bottom layer of the cake and top with remaining half. Sift with powdered sugar and serve. This should serve about 8-10 people.

June’s comments: Did I mention that the cake wasn’t overly sweet as well?  If you like, you can always cover the cake in a ganache or some whipped cream.