200g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar (superfine sugar)
200g (1⅔ cups) self-raising flour
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
2 tbsp milk
100g (½ cup) strawberry jam (or raspberry jam)
150ml (½ cup) double cream (heavy cream), whipped
Icing sugar (powdered sugar) for dusting
Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans. Cream butter and caster sugar until it's fluffy.
Add eggs one by one and beat well. Once eggs are mixed, add a few drops of vanilla extract.
Sift in the flour and baking powder and gradually fold it in with a spatula.
Once flour is added, add milk to the mixture and divide the batter into two cake tins. Smoothen tops with a spatula.
Place tins in the oven and bake the cake for 20-25 minutes. Once baked, take it out and cool it off.
Whip cream in a bowl and spread jam on top of one of the cakes. Top it with whipped cream and place the other cake on top. Dust with icing sugar and serve.