knob of butter, melted
1 cup (8oz) butter, softened
1 cup (8oz) sugar
4 large free-range eggs
2 tsp vanilla extract
1 cup (8oz) all-purpose flour, sifted (you may need a bit extra)
1 1/2 tsp baking powder
1/2 tsp salt
For the filling:
1 cup heavy whipping cream, lightly whipped
powdered sugar, for dusting
Preheat the oven to 350F. Gently heat the knob of butter in a pan and brush two 8 inch cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.
In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to ensure you get lots of air into the mixture.
Beat in the eggs one at a time. You want to avoid the mixture curdling, so that it stays airy. If it does curdle, add a tbsp of flour.
Sift together the flour, baking powder and salt. Fold the flour mixture into the wet ingredients using a large metal spoon (this will cut into the mixture better than a wooden spoon). Be careful not to over-mix it. Pour the mixture equally between the two cake tins and level.
Place in the oven and bake for about 20-25 minutes, or until the cakes are well-risen, spring back when pressed gently with a finger and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack and let cool completely, about an hour.
Sandwich the cakes together with the jam and whipped cream. Dust with powdered sugar and serve.