Preheat the oven to 200 C / Gas 6. Grease 2 (15cm) round cake tins and line with baking parchment.
In a large mixing bowl beat together the butter and sugar until fluffy. Beat in the eggs, one at a time until pale and creamy. Add the vanilla extract, beat well then sift in the flour and fold until well incorporated. Divide the mixture evenly between the two cake tins.
Bake in the preheated oven for about 20 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely in their tins, about 3 hours.
Once cooled, transfer the first layer to a serving plate then spread a thick layer of jam and whipped cream on top then place the second layer on top. To finish, dust with icing sugar; slice and serve.