Method
Preheat the oven to 170 degrees and grease two 20cm sandwhich tins and line the base with greaseproof paper or baking parchment then dust the sides with a little flour.
Beat together (by hand or with an electric mixer) the Softer butter, the caster sugar and vanilla extract into a creamy, light consistency.
Slowly add and beat in the eggs one at a time until smooth then fold the self raising flour in and mix until smooth.
Divide the mixture out evenly between the tins and bake for 20-30 minutes until they’re risen and are golden brown.
Cool for 10 minutes and then remove the bases and cool on a rack.
When the cakes are cold spread the jam and whipped double cream onto one cake then place the other cake layer on top and dust with icing sugar to finish!