Layered Father Day Sponge Cake in 55 Min

Instructions:

1. Preheat your oven to 175°C. Grease your two 8 inch pans and line the bottoms with parchment paper. Note: Parchment is the only way to guarantee a clean release.
2. Beat the eggs and granulated sugar on high speed for 5–8 minutes. Continue until the mixture is pale, thick, and reaches the ribbon stage, meaning the batter holds its shape for a few seconds when you lift the whisk.
3. Gently stir in the vegetable oil and 1 tsp vanilla extract. Note: Don't overbeat here; just combine them.
4. Sift the cake flour and salt over the egg mixture in three separate batches. Use a silicone spatula to fold the flour in gently using a figure eight motion. Stop as soon as the flour disappears to avoid popping the air bubbles.
5. Divide the batter evenly between the two pans. Bake for 25–30 minutes until the top springs back when lightly touched and edges pull away from the pan.
6. Cool the cakes in the pans for 10 minutes. Transfer them to a wire rack to cool completely. Note: If you frost a warm cake, the butter will melt and slide off.
7. Slice the tops of the cooled cakes using a serrated knife to make them level.
8. Beat the softened butter, powdered sugar, heavy cream, and vanilla extract. Mix until the frosting is smooth and velvety.
9. Spread a layer of frosting and berry jam on the first cake layer. Top with the second cake and frost the entire exterior.