Preheat the oven to 180ºc/160ºfan and line two 20cm/8" round cake tins with parchment paper
Beat the butter and sugar together until light and creamy
Add the eggs, flour, baking powder and vanilla and mix together until combined
Split the mixture between the cake tins and bake for 35+ minutes, until golden and a skewer comes out clean
Leave to cool fully
Once cooled, spread the jam over the first sponge
Add the double cream, icing sugar and vanilla to a bowl and whip to soft peaks
Spread over the jam and then add the second sponge on top
Dust the cake lightly with icing sugar and enjoy!
