To begin, preheat your oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment. Ensure tins are evenly prepared to guarantee uniform baking. Transition to mixing the sponge batter.

In a large mixing bowl, beat butter and caster sugar together until pale and fluffy. Use an electric mixer for best results, scraping down the sides to ensure even mixing. Move on to adding eggs.

Crack in the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, add a spoonful of the flour to bring it back together. Transition to folding in the dry ingredients.

Sift in self-raising flour and baking powder. Using a spatula or metal spoon, gently fold to maintain air in the batter. Pour in the milk and mix lightly until just combined. Transition to dividing batter.

Spoon the batter evenly between the two prepared tins. Smooth the tops gently with a spatula for an even rise. Proceed to baking.

Place the tins in the centre of the oven and bake for 20–25 minutes until golden and a skewer inserted in the centre comes out clean. Transition to cooling.

Leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack. Allow them to cool completely to avoid melting the filling later. Proceed to preparing the filling.

Whip the double cream until soft peaks form. Keep it chilled until ready to use. Stir jam briefly to loosen its texture, making spreading easier. Transition to assembling.

Place one sponge layer on a serving plate. Spread with jam, then top with whipped cream. Gently place the second sponge on top, pressing lightly to secure. Transition to finishing touches.

Dust the top with icing sugar before serving. Slice carefully to reveal the layered filling. Presentation tip: serve with English breakfast tea for a truly traditional touch.