Preheat oven to 350°F/175°C.

Grease 2 round, 8-inch (20 cm) cake pans with butter and line the bottom parchment/baking paper.
Add the butter and sugar to a mixing bowl or stand mixer. Beat on high until the butter is lighter in color. Beat in the eggs one at a time until mixed. Mix in the vanilla.

To a separate bowl, sift the flour, baking powder and salt.

Add 1/3 of dry mix to the wet and mix on slow until incorporated. Add 1/3 milk and mix. Repeat until all the dry and wet mixes are used and the batter is smooth.

Divide the batter evenly between the 2 pans and smooth the top.

Bake for 30-40 minutes until they are evenly golden brown and pulled away slightly from the side of the pan. A toothpick should come out clean when inserted into the center.. Baking time will depend on our oven and the color of the pans. I used light colored pans, baking time may be shorter with dark pans.

After removing from the oven, allow to cool for 10 minutes in the pan.

Turn out onto cooling racks and carefully peel away the paper if it is stuck to the cakes. Cool completely.
Whip the heavy cream until it stands in stiff peaks.
With the flat side of one of the cakes facing up, spread the jam/jelly evenly over the top.

Spread 3/4 of the cream over the jam, leaving a little border. Add the rest of the cream to a tiptop bag and snip off a corner. Pipe around the edge to give a pretty edge. This step can be skipped if you want to just spread the cream up to the edges.

Carefully place the other cake on top with the flat side up. Dust with a light sprinkling of powdered/confectioners sugar.