Heat the oven to 180C/160C fan/gas 4. Butter two 20cm sandwich tins and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk for 5-6 mins, or until pale and fluffy.

Add the eggs, one at a time, beating well between each addition and adding a spoonful of the flour with each egg to prevent the mixture from curdling.

Fold in the remaining flour and baking powder using a spatula, then stir in the milk and vanilla. Divide the mixture between the tins and level the surfaces. Bake for 20-25 mins until golden, springy to the touch and a skewer inserted into their centres comes out clean (if any wet cake mixture clings to the skewer, return the sponges to the oven for another 5 mins, then check again). Leave to cool in the tins for 5 mins, then turn out onto a wire rack, remove the baking parchment and leave to cool completely. Once completely cool, the sponges can be wrapped and frozen for up to a month. Defrost at room temperature before assembling.

Whisk the cream and icing sugar together using an electric whisk until the cream just holds its shape. To assemble, put one sponge on a plate or cake stand. Spread over the jam, then spoon over the whipped cream. Sandwich with the second sponge, then dust with icing sugar. Best enjoyed the day it’s assembled.