Heat oven to 190C/170C fan/gas 5.
Grease and flour 2 x 20cm sandwich
tins. Place the butter, sugar and vanilla
extract into a bowl and beat well to a
creamy consistency. Slowly beat in the
eggs, one by one, then fold in the flour
and mix well.
Divide the mix between the cake tins,
place into the oven and bake for about
20 mins until risen and golden brown.
The cakes should spring back when
gently pushed in the middle. When ready,
remove from the oven and allow to cool
for 5 mins in the tin, before turning out
onto a wire rack and cooling completely.
Spread the jam onto one cake and top
with the cream. Sandwich the cakes
together and dust with icing sugar.