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Start by weighing your eggs in their shells to determine the required amounts of butter, sugar, and flour.
Make sure the butter is softened, then add the sugar and whisk until the mixture is creamy.
Incorporate the vanilla and continue mixing until the mixture is light and fluffy.
Add the eggs one at a time, whisking well after each addition.
Sift the flour into the mixture and gently fold it in to retain the airiness.
Divide the batter evenly between two cake tins and smooth the tops with the back of a spoon.
Bake the cakes until the sponge starts to pull away from the sides of the tins and feels firm on top.
Select one of the cakes to be the top layer and set it aside.
Carefully flip the other cake upside down to remove it from the tin and paper.
Use a clean tea towel to flip the cake over without creating any ridges, then place it on a cooling rack.
Once the cakes have cooled, spread about two tablespoons of jam on the bottom layer, similar to spreading butter on bread.
Top the jam with whipped cream, spreading it out evenly.
Finally, place the top sponge on and dust the cake with icing sugar.