Preheat oven to 180 deg. C. Grease and line two 8 inch pans.
Make sure all the ingredients are at room temp.
In a large clean bowl, cream the butter and sugar together till light and fluffy.
Add the vanilla and the eggs, beating well after each addition.
Sieve flour along with the baking powder and salt. Fold into the batter with a light hand.
Divide the batter evenly into the two lined pans and bake for about 30 minutes or till golden on top and springy to the touch, ensure that a toothpick comes out clean.
Cool for 10 minutes, then invert on wire racks and let cool completely.
Meanwhile whip the cream and keep aside.
To assemble- Spread the bottom half of the cake with the layer of cream, spread jam thickly on top and sandwich with the other half of the cake.
Dust with the icing sugar, slice and serve with tea/coffee.