Step 1

Pre heat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease 2 x 7inch (18cm) round cake tins with butter or margarine. Put a circle of baking paper on the bottom of each tin and grease the baking paper. (There is no need to fully line the tins.)

Step 2

Beat the butter and sugar together until light and fluffy looking. (See Note 2.)

Step 3

Add one egg and beat until combined. Repeat with the other eggs, adding them in one at a time.

Step 4

Add in half the flour and fold it in gently.

Step 5

Stir in the baking powder and vanilla extract.

Step 6

Add in the remaining flour and fold in gently.

Step 7

Put half the mixture in each cake tin and spread the mixture evenly over the base of each tin. Level the surface with a spoon or spatula.

Step 8

Put the cake tins in the oven and cook for 25-30 minutes. When they are ready, the cakes should be golden brown on top and pulling away slightly at the sides. To be sure they are done, push a skewer (or a teaspoon handle if you don’t have a skewer) into the cake. If it comes out clean the cake is done. If it comes out covered in mixture pop the cake back in the oven for a few more minutes and check again.

Step 9

Leave the cakes to completely cool before decorating.

Step 10

Make up the buttercream by mixing the softened butter and sieved icing sugar together – you can do this by hand or with an electric beater. I always do it by hand – it’s not very much effort if you are only doing a small quantity.

Step 11

When the cakes are cool assess which one is flattest. Trim this one down so it is completely flat (yes I know that means you lose a bit of one of your cakes but…well you’ve got to taste a bit to check it’s ok, right?)

Step 12

Spread the jam all over the flat cake top and then top with the buttercream. Put the other cake on top and dust with icing sugar. I just use a sieve to do this, but you can use an icing sugar dredger if you have one.