Put the soft butter into a large bowl. Add the sweet caster sugar to the bowl. Beat them together until the mix is pale.

Add the fresh eggs one at a time. Whisk well after you add each single egg. This stops the cake mixture from curdling.

Sift the self raising flour into the bowl. Add the baking powder to the flour mix. Fold everything together gently with a spatula.

Add the milk to the cake batter now. Mix it gently to create a smooth texture. The batter should drop easily from your spoon.

Divide the batter evenly between the two tins. Smooth the top of the batter with your spatula. Make sure the tops are flat and level.

Bake the cake layers for twenty five minutes. They should look golden brown and feel springy. Do not open the oven door too early.

Take the cake tins out of the oven. Let them cool inside the tins for ten minutes. Then turn them onto a wire rack.

Let the sponge layers cool down completely. Do not rush this important cooling step. Hot cake will melt your sweet cream filling.

Place one sponge layer on a serving plate. Spread the sweet strawberry jam over the top. Add whipped double cream over the red jam.

Place the second sponge layer on the top. Press down very gently to secure the layers. Dust the top generously with white icing sugar.