Jam Sandwich Cake
A delightful Parsi tea-time delicacy that bridges the gap between a light sponge cake and a custardy soufflé pancake. This unique "sandwich" features two layers of golden, cream-enriched batter baked until tender and brown, then joined together with a generous spread of sweet fruit jam. The result is a moist, flavorful treat with a texture reminiscent of a baked clafoutis or Dutch baby, perfect for serving warm.
Ingredients
- 1 cup All-purpose flour (Originally 'Navtank' (approx 4 oz). Can also use fine rice flour.)
- 1 cup Powdered sugar (Originally 'Navtank' (approx 4 oz). Sifted.)
- 1 cup Heavy cream (Originally '1 Pasher' (approx 8 oz).)
- 1 cup Whole milk (Originally 'Pasher' (approx 8 oz).)
- 2 Eggs (Separated into yolks and whites.)
- 1 pinch Salt
- 1 tablespoon Butter (For greasing the baking plates.)
- 1/2 cup Fruit jam (Strawberry, raspberry, or any preferred jam. Quantity estimated.)
More recipes using Flour
LITTLE FRENCH CAKES
These charming Little French Cakes offer a delightful taste of history with a simple, comforting flavor. The recipe combines basic ingredients like butter, sugar, and flour to create a tender, cake-like treat. These cakes are baked in saucers and layered with jam for a sweet and satisfying dessert, perfect for a light afternoon snack or a special occasion.
Little Ladies Tarts
These delightful historical tarts feature a crisp, semi-sweet pastry base that is laminated for a delicate, flaky texture. The golden discs are baked until crisp and then adorned with colorful fruit jams or jellies arranged in an intricate wheel-spoke design. A perfect tea-time treat that combines the crunch of a biscuit with the sweetness of fruit preserves.
Venetian Cake
A sophisticated historical dessert featuring layers of rich, almond-infused shortbread stacked with vibrant fruit jams. This Venetian Cake combines the crumbly texture of a buttery biscuit with the sweetness of preserved fruits, finished with a glaze of white icing and festive colored sugar. The unique assembly creates a stunning multi-colored cross-section, making it an impressive centerpiece for afternoon tea or special celebrations.
Cake Burnage
These unique Parsi tea-time cakes combine the tenderness of cooked rice with a rich, buttery flour dough to create a texture somewhere between a scone and a biscuit. The preparation involves cooking rice in milk until creamy before kneading it into a dough with eggs and butter, resulting in a savory-sweet treat with a golden, crispy exterior. Best enjoyed warm with a cup of tea, these traditional cakes offer a delightful glimpse into historical colonial-era fusion cuisine.
Instructions
- 1Preheat your oven to 400°F (200°C). Generously grease two shallow baking dishes, pie plates, or cake pans with butter.
- 2Separate the eggs. In a clean bowl, whip the egg whites until they form stiff peaks.
- 3In a large mixing bowl, beat the egg yolks thoroughly with a fork. Add the flour, powdered sugar, heavy cream, milk, and salt. Mix well for 5-7 minutes until the batter is smooth and well-combined.
- 4Gently fold the stiff egg whites into the batter until just combined. Pour the mixture equally into the two prepared buttered plates. Bake in the hot oven for 15-20 minutes, or until the cakes are puffed and golden brown (almond colored).
- 5Remove the cakes from the oven and carefully take them out of the plates. While still warm, spread a generous layer of jam over the top of one cake (or the top side of both) and sandwich them together. Serve warm.
You Might Also Like
Jam Omelet
A fluffy, soufflé-style omelet filled with sweet raspberry jam, offering a delightful twist on breakfast or dessert. This Parsi-style dish features a light, airy texture achieved by separating eggs and whipping the whites to stiff peaks before folding in a cornflour-enriched yolk mixture. Served hot and folded, it creates a perfect contrast between the savory, buttery egg cloud and the warm, melting fruit preserve.
Napoleon Cake
This Parsi-style Napoleon Cake is a rich, dense almond pastry layered with vibrant fruit jams, distinct from the flaky French Mille-feuille. The dough, enriched with plenty of butter, ground almonds, and candied citrus peel, is baked into golden discs that are stacked high to create an impressive centerpiece. Finished with a dusting of sugar or a glaze and crystallized fruits, it offers a delightful combination of nutty, buttery, and fruity flavors perfect for festive occasions.
Janana Cake
A classic Parsi tea-time cake, known as Janana Cake, featuring a rich, buttery crumb studded with sweet black raisins. This historical recipe creates a dense and satisfying dessert by combining wheat flour, fresh eggs, and milk with a generous amount of butter. Perfect for serving warm with tea, its golden crust and moist interior offer a comforting taste of traditional home baking.
Chantilly Cake
This elegant historical sponge cake features a light, airy texture achieved by separately whipping egg whites and yolks, creating a delicate crumb that melts in the mouth. The baked cake is uniquely hollowed out to create a vessel for a luscious filling of fresh cream blended with sweet raspberry jam, offering a delightful surprise in every slice. Finished with a generous topping of sliced pistachios, this dessert balances rich, creamy sweetness with a satisfying nutty crunch.