Layered Vanilla and Cocoa Cake with Strawberry Jam

This layered cake combines the lightness of vanilla and the richness of cocoa, complemented by a sweet and tangy strawberry jam filling. Perfect for celebrations or an indulgent afternoon treat!

Ingredients

Cake Layers

5 egg whites
¾ tablespoon cocoa powder

1 teaspoon vanilla essence
8 tablespoons strawberry jam

Step-by-Step Instructions

1. Prepare the Oven and Tins

Preheat your oven to 120°C (250°F/Gas Mark ½).

Grease and lightly flour three 20 cm (8-inch) round or square sandwich tins.

2. Prepare the Batter

Separate the egg whites from the yolks.
In a mixing bowl, beat the egg yolks and sugar together until creamy.

In another bowl, beat the butter until smooth and creamy.
Beat the egg whites in a separate bowl until the mixture thickens and forms soft peaks.
Combine the creamed butter with the egg yolk mixture.

Gradually fold in the flour and beaten egg whites, alternating between the two.
Stir in the vanilla essence for a hint of flavor.

3. Divide and Flavor the Batter

Divide the batter into three equal portions.
Sift the cocoa powder into one portion and mix well to create the cocoa layer.

4. Bake the Cake Layers

Pour the cocoa batter into one prepared tin.
Pour the two remaining vanilla batters into the other tins.
Bake the cocoa layer for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Repeat the baking process for the two vanilla layers.

5. Prepare the Jam Filling

Warm the strawberry jam gently in a small saucepan.
Pass the jam through a coarse sieve to remove any large fruit pieces, leaving a smooth consistency.

6. Assemble the Cake

Place one vanilla layer on a serving plate. Spread a thin layer of the warmed strawberry jam over it.
Add the cocoa layer on top and spread another layer of jam.
Top with the remaining vanilla layer and lightly press to secure.

Serving Suggestions

Decorate: Dust with powdered sugar, cocoa powder, or a drizzle of chocolate ganache for an elegant finish.
Garnish: Add fresh strawberries or a dollop of whipped cream on the side for extra flair.

Tips for Success

Room Temperature Ingredients: Ensure all ingredients are at room temperature for smooth mixing.
Beat Egg Whites Properly: Beating egg whites to the right consistency is key for a light and airy texture.
Even Layers: Use a kitchen scale to divide the batter evenly for uniform cake layers.
Avoid Overmixing: Fold the egg whites gently to maintain the batter’s lightness.

FAQs

1. Can I use other jam flavors?

Yes! Raspberry, apricot, or even mixed berry jam works beautifully with this recipe.

2. How do I store the cake?

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

3. Can I make this cake ahead of time?

Absolutely. Bake the layers in advance, wrap them tightly in plastic wrap, and store at room temperature for up to 2 days. Assemble just before serving.

This layered cake with its soft, fluffy texture and vibrant strawberry jam is sure to impress your family and friends. It’s a delightful dessert for any occasion!