Victoria Sandwich Cake

Ingredients

• 2 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 2 tsp. vanilla bean paste or vanilla extract
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. baking powder
• 1 cup (125 g) bleached all-purpose flour
• ½ cup whole milk
• 6 Tbsp. unsalted butter, cut into 1" pieces
• ⅓ cup raspberry or strawberry jam
• 2 tsp. fresh lemon juice
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
• 1 cup heavy cream
• 1 Tbsp. plus 2 tsp. granulated sugar
• 1 Tbsp. instant vanilla pudding mix
• 1 tsp. vanilla bean paste or vanilla extract
• Powdered sugar (for dusting)

Steps

1. Place a rack in middle of oven; preheat to 350°. Line two 8"-diameter cake pans with parchment paper rounds (do not grease). Beat 2 large eggs, room temperature, 1 cup (200 g) granulated sugar, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until pale, fluffy, and nearly tripled in volume, 10–15 minutes (mixture will form an unbroken ribbon when whisk is lifted from bowl). Reduce speed to low, add 1 tsp. baking powder, and beat, scraping down sides of bowl halfway through, until well combined, about 1 minute. Add 1 cup (125 g) bleached all-purpose flour and beat until incorporated, about 1 minute (batter will be very thick); scrape down sides and bottom of bowl.
2. Meanwhile, heat ½ cup whole milk and 6 Tbsp. unsalted butter, cut into 1" pieces, in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until butter is melted and milk is steaming (but nowhere near boiling), about 4 minutes. Pour milk mixture over batter, scraping saucepan to get every bit. Beat on low speed until combined and batter is smooth, about 2 minutes. Scrape down sides and bottom of bowl and fold gently once or twice to ensure batter is well combined (it will be runny).
3. Divide batter between prepared pans (about 325 g per pan). Bake cakes until golden brown and tops spring back when lightly pressed, 20–25 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run an offset spatula around sides of cakes to loosen, then invert onto rack; peel away parchment. Let cool completely, about 1 hour. Do ahead: Cakes can be baked 1 day ahead. Store tightly wrapped at room temperature.
4. Stir together ⅓ cup raspberry or strawberry jam, 2 tsp. fresh lemon juice, and ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl.
5. Whip 1 cup heavy cream, 1 Tbsp. plus 2 tsp. granulated sugar, 1 Tbsp. instant vanilla pudding mix, 1 tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the clean bowl of a stand mixer fitted with the whisk attachment on medium speed until medium-firm peaks form (it’s okay if there are tiny lumps of pudding mix; they’ll be imperceptible), about 4 minutes. Scrape down sides and bottom of bowl and fold gently to ensure mixture is uniform.
6. Place 1 cake layer, right side up, on a cake stand or large plate. Spread jam mixture over top, leaving a ¼" border around the edges. Dollop whipped cream over and spread evenly all the way to the edges with an offset spatula. Place second cake layer, upside down, on top and press gently to adhere. Dust lightly with powdered sugar.
7. To serve, slice cake into wedges with a serrated knife, wiping clean between cuts. Do ahead: Cake (without powdered sugar) can be assembled 1 day ahead. Cover loosely and chill. Bring to room temperature before serving.