The Washington Cream Pie, despite its name, is a testament to the timeless appeal of classic American desserts. This recipe, steeped in tradition and shared memories, is a beloved layer cake that has graced family tables and been part of countless gatherings, much like my own experience when I was first introduced to it by a dear friend.
It’s a simple yet delightful cake, with its tender layers and sweet jam filling, topped with a light dusting of icing sugar—a perfect balance of flavors that has enchanted generations.
Ingredients Washington Cream Pie:
- 2 cups (249g) sifted cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) sugar
- 1/3 cup (73g) vegetable shortening
- 3/4 cup (180ml) milk
- 1 large free-range egg
- Red raspberry preserves, for filling
- Icing sugar (confectioner’s sugar), for topping
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