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Preheat the oven to 160ºc/140ºc fan and line the base of two 4" cake tins.
Weigh the eggs in their shells (I use medium) and grab the weight. Mine weighed 118g, so I then used 118g of sugar, flour and butter.
Add the butter and caster sugar to a bowl, and mix together until combined.
Add the eggs, flour and vanilla to the bowl, and mix.
Split the mixture between the two tins, and bake in the oven for 35-45 minutes. Check from 30 minutes.
Leave to cool in the tin, or on a wire rack after 15 minutes.
Beat the room temperature butter on its own until smooth.
Add the icing sugar and beat again.
Add the vanilla and mix. If it's really thick, add 1-2tbsp boiling water to soften slightly, but only if essential.
Cut each cake in half, so you have four layers in total.
Stick the first layer down onto a plate/dish and then pipe a small border of buttercream around the edge of the sponge.
Fill the middle in with jam.
Repeat this with two more layers of sponge, and then add the last on top.
Use a small amount of buttercream around the edges to create a crumb coat, smoothing with a scraper or angled spatula. Chill the cake for 30 minutes.
Add on more buttercream, and smooth around again until smooth.
Pipe any leftover buttercream on top.
Add sprinkles and eat.