*This is not in the classic recipe, but it improves the flavor.
Preheat your oven to 350°F and grease two 8-inch round cake pans.
In a medium-sized mixing bowl, beat together the butter and sugar until light; this should take about 2 minutes. Add the eggs, one at a time, beating after each until the mixture changes texture and becomes fluffy. Fold in (on low speed) the flour and van
Divide the mixture evenly between the cake pans, about 12 ounces of batter in each. It's fairly stiff and you'll have to spread it with a rubber spatula to cover the bottom of the pans. Bake for about 20 minutes, or until the cakes start to pull away from
When the cakes are cool, sandwich them together with whatever jam you choose, and sweetened whipped cream. Sprinkle sugar on top of the cake. We used ginger marmalade and whipped cream spiked with ginger syrup, a touch of vanilla and chopped crystallized