Make your cake and eat it, too: Part 2

Layer Cake

This recipe recalls the layer cake that Anne makes with anodyne liniment in this chapter, but you’ll no doubt notice, dear listener, that this recipe contains no liniment of any kind! Instead, what we have here is a cake for celebrations - birthday parties, extravagant picnics, tea with your best china and best friend, or just a particularly delightful Sunday afternoon. Also know that you can substitute the more Victorian fillings and finishing details with your favourite buttercream frosting to bring this cake into the twenty-first century, to suite more modern tastes!

Ingredients:

1/2 c butter, melted, plus more for cake tins
2 c sifted all-purpose flour, plus more for cake tins
1 tbsp baking powder
pinch salt
1 1/4 c granulated sugar
1 c milk (2%)
3 large eggs
2 tsp vanilla (definitely NOT anodyne liniment!)

Arrange the oven racks so your cakes will sit in the centre of your oven. Preheat your oven to 350 F (180 C). Butter and flour two nine-inch cake pans. Set them aside.
In a large bowl, add you flour, baking powder, salt, and sugar. Mix together.
Add the melted butter and milk to the flower mixture and stir to wet the dry ingredients.
Beat the mixture with an electric mixer (or a whisk, if you’re looking for a workout!) for about a minute, until thoroughly combined.
Finally, add your eggs and vanilla to the batter, then beat for another three minutes, scraping down the sides of the bowl.
Pour the batter evenly into your cake tins. Bake for 25 to 30 minutes, or until a toothpick inserted into each cake comes out clean. Allow to cool for at least ten minutes in the pan, and then completely on a cooling rack, once de-panned.

Now, the world is your oyster - at least, when it comes to this cake. You could choose a luscious, wobbly lemon curd as filling, a ruby-bright layer of raspberry jam, or the glowing sunset of apricot preserves instead. You could go for a Victoria sandwich and pair strawberry jam and freshly-whipped cream as your cake’s filling. And, as mentioned above, any favourite frosting is always an option. Like a sandwich, this cake can contain all sorts of delicious and delightful fillings, depending on your mood - so have fun! When it comes to the top of your cake, you can leave it bare to show off the delicious middle of your creation. You could dust it with powdered sugar and decorate with fresh or dried fruit or preserved flowers for an extra special touch. Or if you wanted to get really Victorian, you could try a layer of marzipan to seal the deal! Or, if you are hoping for a finish that is less taxing but still very satisfying, a simple powdered sugar glaze will harden if allowed to cool, adding sweetness and a little texture to your cake. Sounds like good eating, however you slice it!

Jennifer