8 large eggs
450g granulated sugar processed in food processor for 5 minutes, or castor sugar
450g self-raising flour
2 tsp baking powder
Pinch of salt
450g unsalted butter, softened, plus extra for greasing (butter must be really soft!)
4 tbsp milk
300-400g strawberry jam, La Bonne Maman
300g room temp Mascarpone
1/2 cup confectioner sugar
1 tsp vanilla extract
1. Preheat oven to 350 degrees or 325 degrees convection (preferred) . Grease and line two 9 inch baking pans. To grease, either by rub butter along sides and bottom of pans and line the bottom with parchment paper, or, spray Bak-Klene allover inside of pan. Set aside.
2. In a standing mixer with a paddle attachment, add eggs to bowl and mix eggs for a minute or so. Add sugar, flour, baking powder, pinch of salt, milk and softened butter.
3. Mix on medium until completely combined. Scarpe sides of bowl and mix again if necessary, but don’t over do it.
4. Divide batter equally into the prepared pans scraping every last bid with a spatula.
5. Place pans on the middle rack of the oven and bake for about 20-30 minutes. Check the cakes at 20 minutes, not a minute sooner. Insert a toothpick into the center, if it comes out clean, remove pans from oven. If not, continue baking and check again in 5 minutes. They should be golden brown and when touched, they should spring back….and a toothpick should come out clean when inserted.
6.Remove from oven and let them cool for 5 minutes. Then invert pans on cooling racks and let them cool completely.
7. While the cakes are cooling, in a small bowl, mix the mascarpone and confectioner sugar until smooth. Add vanilla extract and mix again until combined.
8. In another bowl, mix the jam with a spoon so it loosens up a bit.
9. Place on cooled cake upside down on a cakestand or serving platter so the bottom is facing up. Smear the jam with a spoon to cover the entire cake top.
10. Spoon Mascarpone mixture into a pipping bag and pipe out a 1/2 thick layer on top of the jam. Place the other sponge on top. If the top doesn’t look beautiful, then turn the cake upside down so the bottom is facing up. Sprinkle some confectioner sugar on top.
