Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins. Line the bottoms with parchment paper to prevent sticking.

Step 2: Make the Sponge Batter

In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.

Add the eggs one at a time, beating well after each addition. If using vanilla extract, add it along with the eggs. Sift the self-raising flour and baking powder into the mixture, then fold them in gently using a spatula until fully combined.

Step 3: Bake the Sponges

Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly pressed. A skewer inserted into the center should come out clean.

Remove the cakes from the oven and allow them to cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.

Step 4: Prepare the Buttercream

While the sponges are cooling, make the buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well after each addition, until smooth and light. If the buttercream is too thick, add 1-2 tablespoons of milk to loosen it. Stir in the vanilla extract for added flavor.

Step 5: Assemble the Cake

Once the sponges are completely cool, spread one of the sponges with the jam. On the other sponge, spread an even layer of buttercream. Sandwich the two sponges together with the jam and buttercream in the middle.

Step 6: Dust and Serve

Dust the top of the cake with icing sugar for a classic finish. Slice and serve with a cup of tea for a truly British treat!