Line 2x 7in / 18cm cake tins with butter / grease proof paper.
Cream sugar and butter together until the mixture is light, fluffy and pale in colour.
Add the eggs one at a time to the mixture. Add a tablespoon of flour (1/16 cup) with each egg.
Slowly and gently add the remaining flour. You want the mixture to be very light and fluffy, Make sure to gently fold the mixture, this will give you the best results.
Put 50% of the mixture into each cake tin and then pop them into the middle of the oven. Bake for 25-30 minutes, check towards the end to avoid any burning on the top. We know how efficient some ovens can be these days.
When the baking is complete, put a knife through the middle of the cake to make sure it is thoroughly done. If you get any mixture on the knife, turn down the over slightly and pop the cake back into the oven for another 2-5 minutes.
When the cakes have cooled off, spread the jam over one of the cakes. Then spread the cream over the other. when sufficiently covered (add more / less as required) put the two cakes together like a sandwich.
You can serve as is or decorate the top with a dusting of icing sugar or decorate with some frosting..