1/2 c Milk; scalded, heated till bubbles appear around edges
2 tb Butter
1 c Cake and pastry flour
1 1/4 ts Baking powder
1/4 ts -Salt
2/3 c Granulated sugar
1/4 ts Vanilla
Grease a 9 inch round layer cake pan and line with wax paper. Combine
scalded milk and butter.
Sift or blend together flour, baking powder and salt. Beat 2 eggs until very light and fluffy. Gradually beat in granulated sugar and vanilla.
With mixer at high speed beat eggs and sugar for 1 minute. Fold in dry ingredients and then stir in hot milk mixture. Turn into prepared pan.
Bake in preheated 350F oven for 30 to 35 minutes or until cake springs back when lightly touched. Cool in pan. When almost cool, loosen edges and remove from pan.
Split into two layers, sandwich together with raspberry jam and sprinkle icing sugar on top.
Recipe yields: 1 Cake
Recipe source: The Laura Secord Canadian Cookbook