Two layers of fluffy butter cake with a layer of jam in-between and
coated with confectioners' sugar.
1/3 cup butter
1 cup granulated sugar
2 large eggs, beaten
1 3/4 cups sifted cake flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla
Raspberry or apricot jam
First cream butter until light. Then beat in sugar gradually. Add eggs, well
beaten. Combine sifted cake flour with baking powder and salt, and sift again.
Combine vanilla and milk. Adddry ingredients and milk to first mixture
alternately. Turn into two 8-inch greased layer-cake tins and bake in moderately
hot oven (375 degrees F.) about twenty-five minutes. When cold put together with
jam and dust with powdered sugar.
And notice this smart trick: Lay your wire cake-cooling rack lightly on the top
before giving the heavy sifting of powdered sugar. When you lift the rack off,
the cake surface is marked into powdered sugar squares, with the golden crust of
cake showing between.