-
1
Preheat the oven to 375F (190C).
-
2
Lightly butter two 8in (20cm) round cake pans and line the bottoms with wax paper.
-
3
Beat the butter and sugar together with an electric mixer on high speed for 3 minutes, or until very pale and fluffy.
-
4
One at a time, beat in the eggs, beating well after each addition.
-
5
Sift the flour, baking powder, and salt together.
-
6
Add to the butter mixture and beat on low speed until smooth.
-
7
Divide the mixture equally between the cake pans and smooth the tops.
-
8
Bake for 2025 minutes, until the cakes spring back when pressed in the centers.
-
9
Let cool on a wire rack for 5 minutes.
-
10
Invert and unmold onto the rack, and peel off the wax paper.
-
11
Cool completely.
-
12
Place one cake layer upside down on a serving plate.
-
13
Spread with the raspberry preserves.
-
14
Lightly whip the cream until soft peaks form.
-
15
Spread over the preserves.
-
16
Top with the remaining layer, rounded side up.
-
17
Sift confectioner's sugar over the top and serve immediately.
-
18
Variations
-
19
Banana and Dulce de Leche Cake: Omit the whipped cream and preserves.
-
20
Spread the cake bottom layer with 1/4 cup dulce de leche and top with 1 large banana, thinly sliced.
-
21
Top with the second layer, and substitute cocoa power for the confectioner's sugar garnish.
