Peanut Butter & Jam Cake

PB&J but make it cake! This incredible, small-batch (but generous) treat has layers of soft, buttery cake sandwiched with creamy peanut butter frosting and strawberry jam. Roasted peanuts are a fun, crunchy addition and I love that each layer of cake is roughly the size of a slice of white bread. Cake for breakfast never made more sense!

• 1/2 cup whole milk, at room temperature (125 ml)
• 3 egg whites, at room temperature
• 1 and 1/2 tsps vanilla extract
• 1 cup plus 2 tbsps all-purpose flour (140 gms)
• 2 tsps baking powder
• 1/2 tsp salt if using unsalted butter
• 3/4th cup caster sugar (140 gms)
• 6 tbsps butter, cubed and at room temperature (85 gms)

• 8 tbsps unsalted butter (115 gms)
• 1/2 cup creamy peanut butter (135 gms; I prefer natural, unsweetened)
• 2 tbsps cream
• 1 tsp vanilla extract
• 3/4th cup icing sugar (90 gms)
• 8 tbsps strawberry jam
• 1/3 cup roughly chopped roasted peanuts (I used salted)