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Preheat the Oven: Heat to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line two 20cm (8-inch) round cake tins.
Prepare the Batter: Cream butter and sugar together until pale and fluffy. Gradually add eggs, one at a time, beating well after each addition. Fold in sifted flour and baking powder. Stir in milk for a smooth batter.
Bake: Divide the batter evenly between the tins and bake for 20-25 minutes, or until golden and a skewer inserted comes out clean. Cool in the tins for 5 minutes before transferring to a wire rack.
Assemble: Once cooled, spread jam on one sponge. Top with whipped cream and place the second sponge on top. Dust with icing sugar.
Serve: Slice generously and enjoy with a cup of tea!