Sponge Layer Cake

I had mentioned this cake in my last post and didn't have very high hopes for it but it turned out very well. Very well except that I baked it a bit longer than I should have. By a good 5 minutes. I will definitely make it again but will watch it very closely. I had always thought that a sponge cake would have the egg white beaten separately and then folded into the mixture but not with this cake. That's why I thought it wouldn't turn out well. Surprisingly, it's very spongelike and flavorful. I was tempted to add vanilla but didn't since I wanted to follow the recipe exactly as written. It's fine without the extract but I'm sure you could add vanilla or almond of you wanted to. The recipe also called for raspberry jelly but I added a thin layer of lemon curd followed by a layer of whipped cream. That really tasted great. I will make it again trying a different jam. I also used powdered sugar on top of the cake. Thought of using whipped cream on top also but that would have overpowered it. I found this recipe in a little cookbook called Mmmmm...Baking! I say Mmmmm...Good!

Luckily we didn't get as much snow as was originally predicated. Only 1 inch and I can handle that! Enough though for a 2 hour school delay! My son was disappointed because he was hoping for a day off from school. I'm sure since winter is not over yet there will be a good chance of that!

3/4 cup unsalted butter, softened

3/4 cup superfine sugar

3 eggs, beaten

scant 1 1/2 cups self rising flour

pinch of salt

3 Tbsp raspberry jelly

1 Tbsp confectioners' sugar

Preheat oven to 350 degree F. Grease 2 8 inch round cake pans and line the bottoms with parchment paper.

Cream the butter and sugar together in a mixing bowl until the mixture is pale in color and light and fluffy. Add the beaten eggs, a little at a time, beating well after each addition. Sift the flour and salt into a separate bowl and carefully add to the mixture, folding in with a metal spoon or a spatula.

Divide the batter between the prepared pans and smooth over with a spatula. Place the pans on the same shelf in the preheated oven and bake for 25 - 30 minutes, until well risen, golden brown and beginning to shrink from the sides of the pan.

Let cool in the pans for 1 minute then turn out onto a wire rack to cool. When completely cool, sandwich together with the jelly (lemon curd and whipped cream) and dust with the confectioners' sugar.