Other:
Butter and flour for the cake pan
10 tablespoons raspberry or strawberry jam (or slightly more as needed)
1 tablespoon powdered sugar for dusting on top
Step-by-Step Instructions
For the Cakes:
Preheat the oven to 350°F. Butter and flour 10 wells in a muffin pan.
Sift together the flour, baking powder, salt, and baking soda in a medium bowl.
Use a handheld electric mixer to cream together the butter and sugar in a large bowl. Beat in the eggs and vanilla, continuing to beat until the mixture turns pale yellow and thickens. Beat in the dry ingredients just until combined; the batter will be thick.
Divide the batter between the prepared muffin wells, evening out the tops with a spoon.
Bake until the cakes are golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
Cool for 10 minutes in the baking pan, then run a paring knife along the outside of each cake to help remove them. Transfer to a wire rack to finish cooling. Once cooled, slice each cake in half horizontally.

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