Step 1

Preheat the oven to 180 (160 fan, gas mark 4)

Step 2

Cream the sugar and butter together until smooth.

Step 3

Next, the eggs. You're adding a lot of eggs, so you need to watch out for curdling. Add them one at a time with a tablespoon of the flour, mixing in between each egg and then add the vanilla.

Step 4

Slowly mix in the remaining flour until fully combined.

Step 5

Divide the mixture between two greased/lined 9 inch cake tins and smooth until even.

Step 6

Bake for 30-35 mins or until a knife comes out clean.

Step 7

While the cakes cool, whip the double cream until it can hold peaks.

Step 8

When completely cool, spread the jam on the underside of one cake and cream on the underside of the other.

Step 9

Carefully place the jam covered cake onto the cream covered one.

Step 10

Dust the icing sugar over the top and serve!