This traditional English tea cake will be your new favorite snack for breakfast, brunch, or dessert.
Preheat oven to 350. Grease 2 8 inch cake pans.
Beat together butter and sugar.
Add eggs one at a time. Beat. Scrape down sides.
Add vanilla extract. Beat.
Add flour. Beat just until combined.
Pour into cake pans. Cook for 20 minutes. Cool for. Few minutes and then turn onto cooling rack.
After cakes are cool, spread jam on one layer.
Whip cream and sugar until you have a thick whipped cream.
Layer gently over jam.
Top with second cake layer.
Sprinkle the top of the cake evenly with powdered sugar. Chill.
Recipe from Erin Brighton