Beat together the butter and sugar until the mix is creamy and fluffy.

Beat the eggs one at a time into the mixture.
When all the eggs have been added, sift in the flour and baking powder. Beat until smooth.

Grease two 8″ (20 cm) sandwich tins and cover the base of each tin with baking paper. Pour half of the mixture into each of the sandwich tins and bake in the oven at 170°C for 30-40 minutes.

Remove from the oven and allow to cool for a couple of minutes before removing them from their tins. Then allow to cool completely.

Spread a layer of jam on one half of the cake. Whip the cream until stiff and spread onto the cake. Place the other half of the cake on top and dust with icing sugar.

#Tips:

There are a few important points to help make your sponge light and fluffy:

Use both self-raising flour AND baking powder to get the lightnessg

Beat the butter and sugar together really well to incorporate lots of air into the mixture.

Sift in the flour from at least 30 cm above the mixture to help aerate the flour.