Preheat the oven to 160C and line 2 x 8inch round cake tins with baking parchment
Using an electric mixer on a medium speed, whisk together the butter and sugar until pale, fluffy and fully combined
Reduce the mixer speed to slow and add the eggs (one at a time) and the vanilla
Clean down the sides of the bowl with the spatula and continue to mix for 1-2 minutes until fully combined. Turn off the mixer.
Sieve the flour over the mixture over the wet mixture and fold in VERY SLOWLY AND GENTLY until just combined
Add the mixture to the cake tins, splitting the mixture evenly
Bake for 25-35 minutes. A skewer should come out clean when it is fully cooked
Remove from the oven and allow to cool fully in the tins
Once fully cooled, stack with a layer of jam and cream
Sprinkle with a light dusting of icing sugar and serve the same day