How to make
Ingredients
- 3/4 cup (175 mL)Unsalted butter, at room temperature
- 1/4 tsp (1 mL)Salt
- 3/4 cup (175 mL)Granulated sugar
- 3Large eggs
- 1 tsp (5 mL)Vanilla
- 1-1/4 cups (300 mL)All-purpose flour
- 1-1/2 tsp (7 mL)Baking powder
- 3 tbsp (45 mL)2% milk
- 3/4 cup (175 mL)35% whipping cream
- 1/2 tsp (2 mL)Vanilla
- 1/2 cup (125 mL)PC®Black Label Ontario Peach Fruit Spread
How to make
- Step 1Preheat oven to 350°F (180°C). Spray two 8-inch (1.2 L) round cake pans with cooking spray; line bottom of each pan with parchment paper then flour pans.
- Step 2In large bowl and using electric mixer, beat butter with salt until light in colour and creamy, about 2 minutes. Add sugar, eggs and 1 tsp (5 mL) vanilla; beat for 1 minute.
- Step 3In small bowl, stir together flour and baking powder. Sift mixture on top of egg mixture. Beat until smooth, about 1 minute. Beat in milk. Divide batter between two prepared cake pans. Bake in centre of oven for 20 minutes or until tester inserted in centre comes out clean.
- Step 4Cool in pan on rack for 5 minutes. Invert onto cooling rack, top side down. Remove paper. Cool cakes completely upside down.
- Step 5In bowl and using electric mixer, beat whipping cream with 1/2 tsp (2 mL) vanilla until soft peaks form.
- Step 6Place one cake, top side up, on cake plate. Stir jam until smooth; spread onto cake. Top with second cake, top side up. Spread whipped cream over top.