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Preheat the oven to 160°C/320ºF fan. Grease and base line 2 x 18cm/7" cake tins.
Cream together the butter, sugar and salt until lighter in colour and well combined.
Add in all the remaining ingredients and slowly mix until just fully combined.
Split the mixture evenly between the 2 tins, smoothing out the top with a spoon or palette knife. Bake for 15 to 20 minutes or until a skewer comes out clean and you can hear the cake very gently bubbling. Allow the cakes to cool slightly in the tin and then turn out onto a wire rack.
Whisk the cream to soft peaks with the icing sugar.
Spread the jam or curd in an even layer over one of the sponges. Top this with the cream and encourage it to spread to the cake's edge, leaving some of the curd or jam visible.
Top with the second sponge and dust with icing sugar if desired.