1 cup heavy cream

5 tablespoons strawberry or raspberry jam

In a medium bowl, beat together eggs and milk. Add sugar and beat hard until thoroughly combined. Sift together the flour, baking powder, and a pinch of salt, then fold gently into egg mixture. Stir in melted butter and mix well with a wooden spoon just until the butter is thoroughly incorporated into the batter.

Divide batter between the 2 greased 7-icnh round pans. Bake at 375L 12 to 15 minutes, or until the cakes have risen and turned golden. They should spring back when pressed lightly with a finger.

Remove from oven and let cool for 10 minutes, then turn out onto a rack to cool completely before filling. Whip the cream until stiff. Spread top of bottom cake layer with jam. Spread a layer of whipped cream on top of jam. Place second cake flat side down on top of filling.

To decorate, place a 7-inch doily on cake top and lightly sift confectioner's sugar over it. Carefully remove doily, leaving a lacy pattern on cake. If strawberries are available, an alternative decoration is to pipe a ring of whipped cream rosettes around cake, setting a single lush strawberry in the center of each rosette.