Many Layered Jam Cake
Servings: 6 people
Equipment
- Electric mixer
- 8-inch cake pans
- cooling rack
Ingredients
- 2 sticks butter, softened
- 1 cup sugar
- 4 large eggs
- 1¾ cups cake flour works fine with Bob's Red Mill Gluten Free 1 to 1 baking flour
- 2 tsp baking powder
- 2 tsp lemon peel, grated
- 1 jar marmalade or two kinds if you can find them
- 1/4 cup powdered sugar you won't use it all; this is to spinkle on the cake top. I used about a tablespoon in a tea strainer.
Instructions
- Preheat the oven to 350°F.
- Prepare two round or oval cake pans. (The small oval cake pans in the photo are made by Wilton and available to go with their Level 2 or Level 3 cake decorating class materials.) Either grease and flour the pans liberally, or cut a piece of wax paper to fit the bottom of the pan, grease the bottom of the pan lightly, stick the paper to the pan, and then grease the paper.
- Stir the flour and the baking powder together in a small bowl.
- In the large bowl of an electric mixer, cream the butter and add the sugar, unbeaten eggs, flour/baking powder mixture, and the lemon peel. Mix together slowly for one minute, and then beat on medium speed for two minutes. The mixture should turn a light yellow.
- Place 1/2 cup of the cake mixture into each pan, and smooth it down until it forms an even layer. Bake for 12 to 15 minutes, until done.
- After you remove the cake layers from the oven, let them rest a minute and then loosen them with a metal spatula or something similar (don't use a rubber spatula that will melt from the heat). Turn each layer carefully onto a cooling surface like a cake cooling rack. Let them cool for 20 minutes or so.
- Repeat the baking and cooling until you are out of batter. You should get 6 - 8 layers. I got seven, with the last layer a bit thicker than the others. I used it as the bottom layer to provide stability.
- Once your layers are cool, assemble them. Between each layer, spread a thin layer of marmalade. If you have two types of marmalade, alternate flavors with each layer. Top your cake with a healthy sprinkle of powdered sugar. Refrigerate until needed, and then let it come back to room temperature before cutting.