• Preheat the oven to 200°C/400°F.
• Grease and line 2 round cake tins (22 cm/9 inches) with baking paper.
• Cream the butter and sugar together using an electric mixer until pale and fluffy.
• Beat in the eggs one at a time and add the vanilla extract.
• Add the flour, baking powder, and hot water. Beat with a wooden spoon just to incorporate.
• Divide the cake batter between the two tins and smooth the tops.
• Bake the two cakes in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the tins, then turn out onto a wire rack to cool down completely.

To sandwich the cakes together:

• Add a layer of jam to the top of one of the cakes, followed by a layer of cream on top of the jam, finish by placing the second of the sponges on top.
• Lightly dust with icing sugar.