- STEP 1
Preheat the oven to 180 degrees and line two 8 inch tins with margarine and grease proof paper.
- STEP 2
Cream the butter and auger until light and fluffy. And gradually incorporate the vanilla essence.
- STEP 3
One at a time add in the eggs and whisk thoroughly, but be careful not to curdle the mixture.
- STEP 4
Sift in the flour, and gentle stir it into the mixture, being careful not to knock any air out.
- STEP 5
Distribute evenly in the two tins and level off.
- STEP 6
Bake for 20-25 minutes or until a knife comes out clean.
- STEP 7
Leave to cool over night.
- STEP 8
Whip the cream and icing sugar together until combined and thick. (Be careful not to over whisk)
- STEP 9
Lay out the bottom sponge and spread a generous amount of jam over the sponge, then cover the jam with the cream and spread evenly. Place the top sponge on the cream and serve.
