Ingredients

Steps

• Preheat the oven to 190°C.
• Grease and line two 23cm cake tins.
• Beat sugar and butter in a bowl until pale and creamy.
• Add eggs gradually with a tablespoon of flour.
• Fold in the remaining flour and vanilla extract gently.
• Divide the batter equally between the two cake tins.
• Bake for 25-30 minutes until cooked and lightly golden.
• Turn cakes out onto a wire rack to cool completely.
• Spread one cake with jam and whipped double cream.
• Place the second cake on top.
• Dust the top with icing sugar and serve in slices.