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Cream the butter and sugar together until light and fluffy.
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Add the eggs one at a time and then the vanilla extract.
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Fold in the sifted flour and turn into a baking tin.
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Bake on 170 degrees for 30 minutes and leave to cool on a wire rack.
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Turn out of the tin when cool and cut in half.
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Whip the cream until stiff with the sugar and a teaspoon of vanilla extract.
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Spread the jam and whipped cream on the bottom half and sandwich with the top half.
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Cover the top with the remaining whipped cream.