This light Québec jam-layer cake comes from a nineteenth-century recipe tradition. Parks Canada traces its published Québec version to La Nouvelle Cuisinière canadienne and notes that the recipe originated in the United States before being named for the Marquis de Lafayette. The French title is Tarte à Lafayette, though the dessert is assembled from two cake rounds rather than pastry crust.
The defining detail is the airy batter: yolks are beaten with sugar and butter, then folded with separately whipped whites. Two thin rounds bake quickly and are joined with fruit jam. This home-scaled version keeps the method and proportions of the Parks Canada tested heritage recipe while making the historical volume measures easier to use.
Step 1Heat the oven to 175°C. Grease two 24 cm round pans and line their bases with parchment. Separate cold eggs carefully, keeping yolk out of the whites.
Step 2Beat the whites in a clean bowl to stiff peaks. In another bowl, beat the yolks, gradually adding sugar until thick and pale. Beat in the softened butter until smooth.
Step 3Fold the whites into the yolk mixture in three additions with broad, gentle strokes.
Step 4Sift flour and baking powder together. Fold them into the batter in two additions just until no dry pockets remain. Divide between the pans and level lightly.
Step 5Bake on the centre rack for about 25 minutes, until golden, springy and a tester comes out clean. Check the centre of each cake with a clean thermometer; egg-based cake should reach 74°C. If needed, bake a little longer and recheck. Rest in pans 10 minutes, then turn onto a rack, remove parchment and cool completely, about 30 minutes.
Step 6Spread jam over one cooled layer, leaving a slim border. Place the second layer on top and cut into 12 wedges.
Use clean, dry beaters for the whites. If the batter loses volume, fold in the flour gently and avoid overmixing. Refrigerate the assembled cake at or below 4°C within 2 hours; keep covered and use within 3 days. Bring only the portions you plan to serve briefly to room temperature.
Rounded ingredient-based estimate; flour and sugar weights are approximate conversions from the heritage recipe's volumes. Jam brands vary.
Contains egg, wheat and dairy. Check the jam label for product-specific allergens. Keep eggs refrigerated and do not taste raw batter. Bake both layers to 74°C at the centre and verify with a clean thermometer. Do not leave egg-based foods at room temperature for more than 2 hours. Refrigerate the filled cake at or below 4°C within 2 hours and use within 3 days. For each layer, verify a centre temperature of 74°C with a clean thermometer.
