Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (225g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (225g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) milk, room temperature
  • ½ cup (125ml) heavy whipping cream, chilled
  • 4 tbsp (60g) strawberry or raspberry jam
  • 1 tbsp (12g) powdered sugar
  • 1 tsp (5ml) vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease two 8-inch round cake tins and line the bottoms with parchment paper.
  2. In a large bowl, beat the softened butter and sugar together for 3-4 minutes until the mixture looks pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. If the mixture looks like it is curdling, add a tablespoon of the measured flour. Stir in the vanilla extract and milk until just combined.
  4. Sift the flour and baking powder directly into the bowl. Use a rubber spatula to gently fold the dry ingredients into the wet batter using a 'figure-eight' motion, stopping the moment no streaks of flour remain.
  5. Divide the batter equally between the two tins. Bake for 20–25 minutes until the cakes have sprung back in the center and the edges have slightly pulled away from the tin.
  6. Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack. Once completely cold, spread a thick layer of jam on one sponge, top with whipped cream beaten to stiff peaks, and place the second sponge on top. Dust with powdered sugar.