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1
Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat.
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2
Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly.
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3
Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute.
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4
Force custard through a fine sieve into a bowl.
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5
Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold.
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6
Chill frosting, its surface covered with plastic wrap to prevent a skin from forming, 2 hours.
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7
Preheat oven to 350F.
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8
Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper.
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9
Butter paper and dust with flour, knocking out excess.
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10
Sift together 1 1/2 cups cake flour, baking powder, and salt.
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11
Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy.
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12
Add eggs, 1 at a time, then yolk, beating well after each addition.
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13
With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).
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14
Divide batter between cake pans, smoothing tops.
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15
Bake in middle of oven until pale and a tester comes out clean, about 20 minutes.
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16
Run a thin knife around edges of pans and invert layers onto a rack.
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17
Carefully remove wax paper and cool layers completely.
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18
Halve cake layers horizontally with a long serrated knife.
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19
Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry.
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20
Spread evenly with 3 tablespoons jam.
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21
Repeat with remaining 3 layers, ending with a layer cut side down.
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22
Brush top with Sherry.
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23
Frost cake with custard.
