Birthday cake

There are three birthdays within a week in my family. In honor of this festive occasion, Recipe Thursday features cake. I love dense cakes with fruit in between the layers, so that’s what we’re serving up today. Don’t forget the candles!
3-Layer Birthday Cake
1 cup butter
2 cups sugar
3 cups flour
4 egg yolks, beaten
4 egg whites
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
Preheat oven to 350F/175c. Grease and flour three 9 inch round cake pans. Cream the butter and 1 cup of the sugar in a large bowl, then add beaten egg yolks. Sift dry ingredients. Add to butter mixture alternating with milk. Beat egg whites until soft peaks form, then add 1 cup sugar. Fold into cake batter. Pour into pans. Bake for 25 minutes, or until a knife inserted comes out clean.
Decorating options
Kristen’s favorite: Between the layers, spread your favorite “all fruit” jam. Sprinkle top with powdered sugar.
Elegant: Roll out marzipan or almond paste for between the layers. Coat with chocolate glaze and top with whole almonds.
Fresh: Arrange sliced strawberries and whipped cream between the layers; top with piped whipped cream and whole strawberries–eat immediately.
Dainty: Spread lemon-flavored buttercream between the layers. Ice with rose-flavored buttercream and top with fresh or candied flowers.
Zou’s choice: Spread the layers with buttercream icing and peanut butter. Ice the top and sides with chocolate buttercream and decorate with peanut brittle.