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Pre-heat the oven to 190°C (375°F).
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Add all the cake ingredients to a large bowl and beat or whisk until the batter is very smooth and soft.
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Pour into prepared tins or cupcake cases, and cook for around 15-20 minutes, depending on the size. When ready, the cakes will look a lovely brown colour on top, will have a springy touch, and an inserted skewer will come out clean. Leave on a wire rack to cool.
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For the buttercream, sift the icing sugar and vanilla sugar into a bowl and add the butter. Beat until a smooth consistency. If making smaller cakes, gently cut them in two and using a knife, spread the buttercream on one half, topped by the jam. Carefully place the other half on top. Sprinkle liberally with icing sugar and enjoy!