Sieve flour and baking powder together twice.

Cream butter and sugar until pale and fluffy.

Beat eggs with vanilla. Add gradually, beating well each time to prevent curdling.

Gently fold in the sieved flour mixture.

Divide batter into 2 greased cake tins.

Bake at 180°C for 20-25 minutes. Cool completely.

Whip cream until soft peaks form.

Spread jam and whipped cream between the cake layers.