Ingredients
10 tablespoons unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
2/3 cup whole milk
2 cups heavy cream
3 tablespoons confectioners’ sugar
1 1/2 cups Quince Preserves
Preparation
Preheat oven to 350 degrees, with rack in the center. Butter and flour an 8-by-2-inch round cake pan. Whisk together flour, baking powder, and salt.
Beat butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes. add eggs, and beat until incorporated, about 1 minute. Beat in vanilla. Reduce speed to low, and add flour in 2 additions, alternating with the milk.
pour batter into prepared pan. Bake until golden brown and a cake tester inserted into center comes out clean, about 40 minutes. let cool.
Unmold cake. Using a serrated knife, cut cake into 3 layers, and brush away any loose crumbs. Beat cream and confectioners’ sugar until medium peaks form. Spread 3/4 cup quince preserves on 1 cake layer, and top with 3/4 cup whipped cream and another cake layer. Repeat. Frost top and sides of assembled cake with remaining whipped cream. Refrigerate until ready to serve (up to 1 hour).
