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.)
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.