Maria Luisa

(Salvadoran layer cake)

Yield: 6-8 servings

Basic Steps: Sift → Beat → Mix → Bake → Form

Preheat oven to 350°F. Grease and flour three 8" round cake pans. Sift together the flour and baking powder together in a large bowl.
Place the butter and sugar together in the bowl of an electric mixer and beat on medium-high speed until fluffy and light, about 3-5 minutes. Add the orange zest and vanilla and beat for another 15 seconds or so more.
With mixer at medium speed, add one egg at a time, letting each egg incorporate before adding the next.
Turn mixer to medium-low. Add the flour in three parts, alternating with the orange juice and beating just until smooth. Don't overbeat.
Spoon equal parts of batter into the three cake pans. Bake in the preheated oven for about 25 minutes. Remove cakes and cool completely.
Mix the marmalade with a little water and stir until it is almost pourable. Spread half the marmalade over one of the layers. Place the next layer on top and spread with the other half of the marmalade. Top with the last layer. Sprinkle the cake with powdered sugar by shaking it through a sieve.

You may omit the orange zest and substitute milk for the orange juice if you like. Use any jam you wish. Raspberry is very good.
Victoria Sandwich (England): Omit the orange zest. Use only 4 eggs. Place in 2 cake pans, not 3. Use strawberry jam. If you like, top the jam with a layer of whipped cream. Serve with tea.

This elegant cake is popular in El Salvador and Colombia. A variation is the English tea cake called a Victoria sandwich.