Preheat your oven to 180°C. Line two cake tins with baking paper. Lightly grease them with butter. This helps the cakes come out easily after baking.

In a large bowl, beat butter and sugar together until light and fluffy. This step is very important for a soft sponge. Take your time and mix well.

Add eggs one at a time into the mixture. Beat well after each addition. This helps keep the mixture smooth and prevents it from curdling.

Sift flour and baking powder into the bowl. Gently fold into the mixture using a spatula. Do not overmix or the cake may become dense.

Pour in milk and vanilla extract. Mix gently until smooth. The batter should be soft and slightly thick. This creates a light and fluffy sponge.

Divide the batter evenly between the two cake tins. Smooth the tops with a spatula. Bake for 20–25 minutes until golden and springy.

Remove cakes from the oven and let them cool in tins for a few minutes. Then transfer to a cooling rack. Make sure they are completely cool before filling.

Spread strawberry jam on one sponge layer. Add whipped cream on top. Place the second sponge over it. Dust with icing sugar and serve.