Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : Makes one 9-inch-square cake
© Kamran Siddiqi

How to Make It

Step 1    

Preheat the oven to 350°. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides. Butter the foil.

Step 2    

In a large bowl, using a hand mixer at low speed, mix the flour, granulated sugar, baking powder and salt. Add the 1 1/2 sticks of butter, milk, eggs and vanilla and beat at medium speed until smooth, 1 to 2 minutes. Spread the batter in the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean. Let cool on a rack, then cover with foil and let stand at room temperature overnight.

Step 3    

In a large bowl, using a hand mixer,beat the cream with the confectioners’ sugar at high speed until firm, 1 to 2 minutes. Unmold the cake; peel off the foil. Spread the raspberry jam over the cake and top with the whipped cream. Garnish with raspberries and serve.

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