Strawberry Jam Cake with Fresh Berry Frosting

From Cooking with Paula Deen, Jan/Feb 2012

  1. 1 cup butter, softened
  2. 2 cups sugar, divided
  3. 1 tablespoon vanilla extract
  4. 4 large eggs, separated
  5. 4 cups cake flour
  6. 4 teaspoons baking powder
  7. 1 1/4 cups milk
  8. 1/2 cup strawberry jam
  9. Fresh Berry Frosting
  10. Garnish: strawberries
  1. Preheat oven to 350°. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter, 11/2 cups sugar, and vanilla at medium speed with a mixer until fluffy. Add egg yolks, one at a time, beating well after each addition.
  3. In a large bowl, combine flour and baking powder; sift. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans, and bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
  5. Spread strawberry jam between layers. Spread Fresh Berry Frosting on top and sides of cake. Garnish with strawberries, if desired. Store cake, covered, in refrigerator up to 3 days.
Makes 1 (9-inch) cake