Butter two 20cm tins and line the bases with baking paper. Preheat the oven to 190ºC/375ºF/gas 5.
Cream the butter and sugar together until pale and fluffy. Add the eggs, one by one, beating between each addition.
The mix mightcurdle a little. Don’t be alarmed. Simply add a tablespoon or two of flour and it should be okay. Stir in the vanilla seeds (see page 56 on how to de-seed a vanilla pod) or extract. Sieve in the flour and fold through.
Divide the mix between the two tins and bake for about 20 minutes, until your skewer comes out clean or the cake bounces back at you when you press it gently.
Cool on a wire rack and remove from their tins. When the cakes are fully cooled, whip the cream until stiff, almost buttery.
Place one cake on a serving plate (could you get your hands on a paper doily? This retro cake simply cries out for a doily!).
Cover the surface of the cake with a layer of the strawberry jam, then a layer of the cream. Place the second cake on top. The jam and cream might squish slightly out of the sides, so use a knife to scrape off the excess.
Using a sieve, sprinkle icing sugar over the surface of the cake.
Because this recipe uses fresh cream, don’t hang about too long before serving it.