1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1 tsp pure vanilla extract
½ cup milk
2 tsp plus 2 tablespoons unsalted butter
8 large eggs
1 cup plus 2 tablespoons sugar
1 Jar Goody Creamy Peanut Butter
1.Preheat the oven to 180 degrees C.
2.In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat.
3.With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease two 22 by 33cm baking pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Divide the batter into the two baking sheets, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
4.With a round cutter, cut 8 pieces out of the cake, place one piece of the cake and add 2 tablespoons of the peanut butter then top with another cake piece. Serve.