1. Prepare the cake batter
Preheat the oven to 350°F (180°C).
Grease and line the bottoms of two 8-inch (20 cm) round cake pans with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This step is essential for a delicate texture; beat for at least 3 to 4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. If the batter looks slightly curdled, add a tablespoon of flour to bring it together.
Stir in the vanilla extract and, if using, the lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the butter mixture in two or three additions, alternating with the milk, just until combined. Do not overmix.
2. Bake the sponge
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
Bake for 22 to 25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
3. Prepare the cream filling
In a chilled bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
If using mascarpone or crème fraîche, fold it gently into the whipped cream to create a slightly thicker, more stable filling.
Refrigerate the cream until ready to assemble the cake.
4. Assemble the cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand.
Spread the jam evenly over the top of the first layer.
Spoon or pipe the whipped cream over the jam, spreading it evenly but leaving a small border at the edge.
Carefully place the second cake layer on top. Press gently to secure.
Dust the top generously with powdered sugar.
5. Finishing touches
For a more decorative presentation, you can top the cake with additional whipped cream, a few fresh berries, or a drizzle of jam thinned slightly with warm water.
Serve slightly chilled or at room temperature.
Storage
Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
The cake layers can be baked ahead and frozen for up to one month; thaw completely before assembling.
Notes and Variations
For a Lemon Cream Cake, replace the vanilla in the filling with 1 tablespoon of lemon curd and spread an additional thin layer of lemon curd under the cream.
For a Chocolate Cream Mystery Cake, add 3 tablespoons of cocoa powder to the flour and fill with chocolate whipped cream or ganache.
For a Truly English Touch, use clotted cream in place of whipped cream if available. It creates a denser, traditional filling reminiscent of Devonshire teas.
Serving Suggestions
Serve this cake with freshly brewed English breakfast tea or Earl Grey. It is perfect for an afternoon gathering, a book club meeting, or a cozy tea party. The simplicity of the sponge allows the delicate flavors of cream and jam to shine, making it the kind of dessert you could imagine being served in a countryside tearoom — a place where small-town mysteries might unfold alongside slices of cake and quiet conversation.
