Here is the recipe.
1. Set your oven to, 180 degrees/350 Fahrenheit, gas mark four.
Sift 175g of flour and 1 table spoon of baking powder into a large bowl.
2. Add 55g of butter (roughly one quarter of a block) 3 beaten eggs, 1 tea spoon of golden syrup (not necessary but adds flavor) and 175g/6.5 oz of caster sugar, add a drop of vanilla extract.
3. Beat the mixture until completely smooth (you don't want a lumpy cake) and pour in two table spoons of milk..
4. Divide the mixture into two round tins and smooth down.
TIP!: gently hit the tin against a surface around six times, this releases air trapped in the mixture and makes the cake light and fluffy.
5. Bake in the oven for 25-30 minutes.
TIP!: Don't keep the same side of the cake facing the front of the oven the whole time. At half way through turn the cake round so the other side is facing the front of the oven. This keeps your cake from going flat and uneven.
Important: dont put your icing on straight away you need to let it cool before adding it or it will melt and ruin your cake!.
6. After cooling the cake ice one and add jam then carefully lift the other half and place it on top make sure the cake is cool before lifting it or it will immediately split.
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