Step 1

Preheat the oven to 180C/350F/Gas 4.

Step 2

Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.

Step 3

In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes).

Step 4

Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.

Step 5

Fold in the flour using a large metal spoon. Be careful not to over-mix it.

Step 6

Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle.

Step 7

Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.

Step 8

Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour).

Step 9

Spread the sponge with the jam and the whipped cream, then carefully sandwich together.

Step 10

Dust with icing sugar and serve.