1 cup butter
1 1/2 cups sugar
1/2 cup brown sugar
4 eggs, separated into whites and yolks
1 cup milk
1 tablespoon vanilla
1/2 teaspoon plus 1/8 teaspoon baking soda
1 1/4 teaspoons cream of tartar
3 cups flour
1/2 teaspoon salt
1 cup raspberry jam or any jam you prefer
Preheat the oven to 375 degrees F.
Grease two 9 inch cake pans and dust with flour.
Cream together the butter and sugar and whip until light and fluffy. Add in the egg yolks.
Combine together the vanilla and milk. In another bowl, sift together the dry ingredients. Add the wet and dry ingredients, alternating between the two and in between adding them, mix thoroughly so they are incorporated into the cream mixture.
Mix the batter to make sure they are incorporated.
With a hand mixer, beat the egg whites until stiff peaks appear. Fold the eggs into the batter. Divide the batter into the two cake pans. Bake for 20-25 minutes or until golden brown.
Place a cake upside down and smooth the jam over the cake and place the bottom of the second cake directly on top. Serve.