Classic Vanilla Sponge Cake

Instructions

1. Prepare the baking pans
   Preheat oven to 180°C (350°F). Grease two 20cm (8-inch) round cake tins and line the bottoms with parchment paper. Ensure all ingredients are at room temperature before starting.
2. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy, about 3-5 minutes. The mixture should be significantly lighter in both color and texture.
3. Add eggs and vanilla
   Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour. Stir in the vanilla extract and mix until combined.
4. Incorporate dry ingredients
   Gently fold in the sifted flour, baking powder, and salt using a large metal spoon or rubber spatula. Use a gentle cutting motion to maintain as much air as possible. Finally, fold in the milk to achieve a soft dropping consistency.
5. Bake the cakes
   Divide the batter evenly between the prepared tins and level the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until golden and springy to the touch. A skewer inserted into the center should come out clean.
6. Cool completely
   Allow the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely. Remove the parchment paper from the bottoms.
7. Prepare the filling
   Whip the heavy cream with 1 tablespoon of confectioners' sugar until it forms soft peaks. Be careful not to over-whip. Spread the jam on one cake layer and the whipped cream on top of the jam or on the bottom of the second cake layer.
8. Assemble and serve
   Place the second cake layer on top of the first, sandwich them together, and dust the top with confectioners' sugar. For best results, let the cake rest for 30 minutes before serving to allow the flavors to meld.