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Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Butter two deep 23cm/9in round cake tins and line the bases with baking paper. Sprinkle some flour into the tins and tap it so that a fine dusting adheres to the butter around the sides. Shake out any excess flour.

2. Beat the butter and sugar together with an electric mixer on high speed until pale and fluffy.

3. Crack the eggs into a bowl, add the vanilla extract and whisk with a fork until just combined.

4. Turn the mixer down to its lowest speed and add a glug of the egg mixture. Turn it back up to high speed and beat until the eggs are incorporated, then gradually add the remaining egg in the same way until you have used it all. Scrape down the sides of your mixing bowl with a flexible spatula and beat again for 2 minutes. It doesn’t matter if the batter separates at this point, it’ll come together during the next stage.

5. Add the flour in two batches, mixing on slow–medium speed. Mix until just combined but no more. Divide the cake batter between the two prepared tins.

6. Bake for 25–30 minutes, turning them around after 20 minutes so they colour evenly. The cakes are done when they feel springy to the touch and a skewer inserted into the centre comes out clean. If necessary, put them back in the oven for a few minutes.

7. Remove from the oven and cool in the tins for a few minutes, then turn out onto a wire rack, peel off the baking paper and leave to cool completely. Once cooled, wrap in cling film and refrigerate until ready to use.

8. To make the buttercream, beat all the ingredients together until light and fluffy.

9. When the cakes are cold, carefully slice off the domed tops so they are completely flat. Place one sponge onto a cake board or stand, trimmed side up, and spread the jam on top. Spread half the buttercream onto the trimmed side of the other sponge and invert onto the jam-covered sponge so the filling is sandwiched between the two. Refrigerate for at least 15 minutes.

10. Spread the remaining buttercream all over the outside of the cake as smoothly as possible and chill until you are ready to decorate.

11. If you would like to cover the cake with ready-to-roll fondant icing, dust a work surface with cornflour. Knead a dash of food colouring, if using, into the fondant until evenly coloured. Roll out the fondant to approximately 5mm/¼in thick or until it is big enough to cover the cake. If you want your cake to look like the picture, click the link in the description to find the instructions.

12. Take the cake out of the fridge and let it sit for a few minutes until the condensation creates a sticky surface. With cornflour-dusted hands, carefully reach under the fondant icing and lift it up, letting your upturned forearms bear much of the weight. Lower the icing onto the cake, laying it over like a tablecloth. Working swiftly, carefully ease out any creases in the icing. If any air bubbles have formed, prick them with a pin and smooth out the icing with the palm of your hand. Trim round the bottom edge of the cake with a sharp knife, discarding the excess icing.