Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans.

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Sift in the flour and baking powder, gently folding until just combined.

Stir in the vanilla extract for added flavor.

Divide the batter evenly between the prepared pans.

Bake in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Whip the double cream until soft peaks form.

Once the cakes are cool, spread raspberry jam on one layer, top with whipped cream, and place the second layer on top.