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1
Preheat the oven to 170C (fan) and line two 7 inch cake tins
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2
Add the softened butter into a large mixing bowl and with a hand mixer or a spoon, cream until light.
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3
Then add the caster sugar and cream them both together until they are fluffy.
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4
In a separate jug or bowl beat the eggs until they are fully mixed.
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5
Then in small amounts slowly add them to the butter and sugar keeping the mixer or spoon moving.
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6
Once the ingredients have been mixed together, sift in the flour, and mix it well into the other ingredients.
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7
Next add the vanilla, baking powder and milk.
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8
Mixing them in as well.
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9
Once you are sure the mix has been fully blended together and no lumps are present you can start to spoon the batter evenly into the cake tins.
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10
Put the tins on the top shelf of your oven and cook for 25-35 minutes
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11
While they are cooking prepare the butter icing
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12
Add the soft butter and icing sugar into a mixing bowl and mix by hand or with an electric mixer until light and fluffy.
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13
Then add vanilla extract to taste and mix again.
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14
Once the cake has been taken out of the oven and cooled on a wire rack, you can start to spread the icing and jam over the sponges and sandwich them together.
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15
Dust the cake with a sprinkle of icing sugar and enjoy!
