Another use for jam...as a layer between cakes!

(I apologize in advance for using my phone's camera to take the photos posted here today. The photo quality isn't the best, but sometimes a gal just has to leave the big camera at home.)

Of all the ways we can enjoy our lovingly-preserved jams, spreading it on as a layer between cakes might be my new favorite and for good reason.

On Monday night I went to my friend Paola's British Baking class at The Book Larder, and 2 days later I can't stop thinking about her Victoria Sponge Cake. I can't figure out what my favorite part was. Maybe it was the way the layer of jam started out looking like a heart...

Or maybe it was the way Paola's jam glistened on the surface of the cake.

Call me crazy but I always think jam is so pretty!

Maybe I loved this cake because it paired jam so perfectly with a thick layer of whipped cream...very appealing to a dairy-addict like me.

It was probably a combination of all these things! The Victoria Sponge Cake is a tidy package of goodness, just waiting to be sliced into and enjoyed by everyone, young or old.

I must make a Victoria Sponge Cake this weekend. I've got plenty of butter, sugar, eggs and flour.

Now all I need to do is figure out is what kind of jam to use. 

More about Paola's Victoria Sponge Cake can be found on her lifestyle blog, Mirror Mirror. 

Comments

[Alicia]

When I was a kid, my grandmother used to always request cakes for her birthday with raspberry jam as the filling. She called it "good guts". Your cake (and jam) look beautiful.

[Brook Hurst Stephens]

Alicia,

Thanks for sharing the story about your grandmother using raspberry jam in her layer cakes.
Can I steal that phrase: good guts? I love it.
When people share stories with me it makes the time I spent blogging even more worthwhile!

Have a wonderful day,

Brook :)