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1
Preheat the oven to 180C/160C fan.
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2
Lightly grease two 8-inch round cake pans and line with parchment paper, greasing the parchment too.
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3
Sieve the flour and baking soda together into a medium bowl, set aside.
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4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes.
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5
Add the egg a little at a time beating until fully combined.
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6
Add the flour mixture in three additions mixing on low only until just combined.
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7
You want the cake batter to be `dropping consistency' which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall from the spoon in a couple of seconds.
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8
If the batter is sticking to the spoon for too long mix in a tablespoon or two of milk to soften the batter.
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9
Divide the cake batter evenly between the two prepared cake pans and gently level out.
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10
Bake in the preheated oven for 25 minutes.
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11
The cake should also be golden brown and be coming away from the edge of the tin.
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12
Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.
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13
To assemble, spread one layer of cake with the jam and top with the whipped cream.
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14
Sandwich together with the second layer of cake and sprinkle with a little icing or caster sugar.
