How to make
Ingredients
- 3/4 cup (175 mL)Unsalted butter, at room temperature
- 2 cups (500 mL)Granulated sugar
- 5Eggs, at room temperature
- 1 tsp (5 mL)Vanilla
- 2 cups (500 mL)All-purpose flour
- 1/4 cup (50 mL)Cornstarch
- 1 tsp (5 mL)Baking powder
- 1/2 tsp (2 mL)Salt
- 1 jar (370 mL)PC®Black Label British Columbia Raspberry Fruit Spread
- 1 cup (250 mL)35% whipping cream
- 1 tbsp (15 ml)Granulated sugar
How to make
- Step 1Preheat oven to 350°F (180°C). Butter bottom and sides of two 8-inch round (1.2 L) cake pans, then line bottom with parchment paper. Butter parchment paper.
- Step 2In a stand mixer fitted with paddle attachment, beat butter with 2 cups (500 mL) sugar on medium speed until pale. One at a time, add the eggs, beating well after each can scraping down side of bowl with rubber spatula. Beat in vanilla.
- Step 3In another bowl, sift together flour, cornstarch, baking w rand salt. Add to creamed butter mixture; beat on medium speed just until combined. Divide between prepared pans. Tap pans on countertop to level.
- Step 4Bake in centre of oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean. Cool in pan on rack for 30 minutes, then remove from pans and cool to room temperature.
- Step 5Using long serrated knife, slice rounded top off each cake to create flat surface. Discard trimmings. Put one cake on cake platter. Top with half of jam, spreading evenly. Top with seconds cake layer and spread with remaining jam.
- Step 6In bowl, whip cream with 1 tbsp (15 mL) sugar. Dollop onto centre of cake and serve immediately.
