Dessert: Party Cake with Whipped Cream and Raspberries

Ingredients

1 1/2 sticks unsalted butter, softened, plus more for greasing
2 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
3/4 cup whole milk, at room temperature
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup heavy cream
1 tablespoon confectioners’ sugar
2 tablespoons seedless raspberry jam mixed with 1 teaspoon hot water
Raspberries, for garnish

Instructions

Preheat the oven to 350 °. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides. Butter the foil.
In a large bowl, using a hand mixer at low speed, mix the flour, granulated sugar, baking powder and salt. Add the 1 1/2 sticks of butter, milk, eggs and vanilla and beat at medium speed until smooth, 1 to 2 minutes. Spread the batter in the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean. Let cool on a rack, then cover with foil and let stand at room temperature overnight.
In a large bowl, using a hand mixer,beat the cream with the confectioners’ sugar at high speed until firm, 1 to 2 minutes. Unmold the cake; peel off the foil. Spread the raspberry jam over the cake and top with the whipped cream. Garnish with raspberries and serve.

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