Active Time

　　1 1/4 hr

　　Total Time

　　4 hr

　　

Ingredients

Makes 8 servings

　　

For custard frosting

1 cup whole milk

　　3/4 cup heavy cream

　　4 large egg yolks

　　1/2 cup sugar

　　5 teaspoons cornstarch

　　

For cake layers

1 1/2 cups cake flour (not self-rising)

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon salt

　　1 1/4 sticks unsalted butter, softened

　　1/2 cup sugar

　　3/4 teaspoon vanilla

　　2 large eggs

　　1 large egg yolk

　　3/4 cup whole milk

　　8 tablespoons sweet Sherry, brandy, or dessert wine

　　9 tablespoons strawberry jam

　　Accompaniment: lightly sweetened whipped cream

　　

Make frosting:

Step 1

Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly. Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute. Force custard through a fine sieve into a bowl. Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold. Chill frosting, its surface covered with plastic wrap to prevent a skin from forming, 2 hours.

　　

Make cake layers:

Step 2

Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper. Butter paper and dust with flour, knocking out excess. Sift together 1 1/2 cups cake flour, baking powder, and salt. Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, then yolk, beating well after each addition. With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).

　　

Step 3

Divide batter between cake pans, smoothing tops. Bake in middle of oven until pale and a tester comes out clean, about 20 minutes. Run a thin knife around edges of pans and invert layers onto a rack. Carefully remove wax paper and cool layers completely.

　　

Assemble cake:

Step 4

Halve cake layers horizontally with a long serrated knife. Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry. Spread evenly with 3 tablespoons jam. Repeat with remaining 3 layers, ending with a layer cut side down. Brush top with Sherry. Frost cake with custard.

　　Cooks' notes:

　　· Custard frosting may be made 1 day ahead and kept chilled, covered.

　　· Cake layers may be made 1 day ahead and kept, wrapped well individually in plastic wrap, at room temperature.

　　· Assembled cake keeps, covered and chilled, 2 days. Bring to room temperature before serving.