Preheat the oven to 180°C and grease a 17x28cm cake tin.
In a large bowl cream together the butter, sugar and vanilla until fluffy.
Add the flour, eggs and milk and stir until it becomes a smooth batter.
Pour the batter into the cake tin and bake for 20-25 minutes until golden brown.
Cool the cake completely.
Cut the cake into rounds with a circular cutter. Cut each of these round in half.
Layer your cakes with jam, cream, cake top, and then top with more cream and icing sugar.
Servings 12