Strawberry Jam Cake

Instructions for Vanilla Bean Cake Layers

1. Begin by preheating the oven to 325°F (165C/145C Fan) and preparing your cake tins. If using silicone tins, these do not need any preparation. If using standard cake tins, line these with parchment paper - you do not want grease to come in contact with the cake batter.
2. Add the egg whites and cream of tarter to a large mixing bowl and whisk with a handheld electric beater until foamy soft peaks form.
3. Once your meringue has been beaten to soft peaks, slowly add 6 tablespoons of sugar about 1 tablespoon at a time, beating until glossy stiff peaks form (see note). Set this aside.
4. In a jug, whisk together the egg yolks with the vanilla bean paste and water until emulsified.
5. Meanwhile in a separate large mixing bowl, whisk together the remaining sugar with the flour and cornstarch.
6. Add the egg yolk mixture to the flour mixture and whisk to create a smooth batter.
7. Next, add the meringue to the batter and fold to combine, creating a light and airy mixture (see note).
8. Pour the batter into your cake tins and carefully smooth evenly with an offset spatula.
9. Bake in a preheated oven for about 40 minutes until the cakes have risen and are turning golden. Test by lightly touching the top of the cakes - they should spring back lightly to the touch (similar to Swiss Roll cakes).
10. Remove from the oven and allow to cool for 10 minutes in the cake tins. During this time, the domed tops will deflate and should create a more even surface. Then carefully unmould and place on a wire rack to cool completely, while you prepare your buttercream.

Instructions for Strawberry Jam Buttercream

1. To make the buttercream, beat the softened butter briefly until smooth, then sift in the powdered sugar and beat to combine (this can be done in two additions). Then add 2 tablespoons of strawberry jam and the vanilla bean paste. Beat for a couple of minutes until smooth (see note).

Instructions for Assembling Strawberry Jam Cake

1. Once the cake layers have cooled, place one on a cake plate or stand and frost with the top with a thin layer of buttercream, taking care as the layers will be delicate.
2. Pipe a border around the inside of the edge of the layer and fill with about ½ cup of strawberry jam.
3. Place the second layer of cake on top, sandwiching the jam filling.
4. Then carefully frost the sides and top of the cake (see the blog post for tips on assembling and crumb coating this cake).
5. To make the topping, stir the fresh strawberries with about ⅓ cup strawberry jam and spoon onto the top of the cake (see note).