Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line two 20cm loose- based sandwich tins. Put the butter and caster sugar into the bowl of a stand mixer and beat on a medium speed until light and fluffy. Alternatively, you can do this in a bowl using an electric hand mixer, but make sure you beat for a good few minutes to get the correct consistency.
2. Add the eggs to the bowl a little at a time, beating the mixture after each addition. Add a tablespoon of flour if the mixture looks like it is starting to curdle. Then sift together the flour and the baking powder, stir in the salt, and fold this into the mixture. Fold in the milk – the sponge batter should lazily drop off the spoon.Divide the batter between the two tins, smoothing the tops to make them even, then bake for 20-22 minutes or until risen and golden – a skewer inserted into the centre of the cake should come out clean. Leave to cool for 10 minutes before removing the sponges from the tins and transferring to a wire rack, flat sides down, to cool completely.
3. For the filling, whisk the cream with 1 tablespoon of icing sugar and the vanilla paste, until just holding its shape. Take one sponge, place it on a cake stand or decorative plate, and spread the top with the jam. Dollop on the cream then carefully press the second sponge on top, flat side down. Dust lightly with icing sugar and serve.