Raspberry Cream Cake - cooking recipe

Ingredients

3 c. cake flour, sifted
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs
1 1/4 c. buttermilk
1 1/2 tsp. vanilla
1 jar raspberry jam
1 c. whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Powdered sugar and fresh raspberries (optional)

Preparation

Preheat oven to 325\u00b0.
Butter and flour two cake pans (round ones work best, 9 x 9 pans work, too). Put in fridge until ready to use. Mix flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream butter and sugar with mixer until very light.
Add eggs one at a time.
Add the flour mixture alternately with the buttermilk.
Add vanilla.
Pour into baking pans. Bake until cakes are light golden, about 30-35 minutes. Cool in pan for 10 minutes and invert onto cooling rack to cool completely. Place one of the cakes on a serving plate and spread the jam over it. Warm the jam first to make it easier to spread over the cake bottom.