• Preheat the oven to 170C fan-forced. Line a 12 hole muffin pan with paper cases.
• Place the butter and sugar into a bowl and, using a stand mixer or an electric hand mixer, cream the butter and sugar until it is light and fluffy.
• Add the eggs, one at a time, and beat for 45 secs to 1 minute or until the egg is fully incorporated before adding the next. 
• Add the flour and fold it in by hand, adding the milk and vanilla just before all the flour is incorporated. Mix gently until you have a creamy, spoonable batter.
• Divide the batter evenly between the paper cases, then bake for 15-17 minutes or until the cakes are golden and spring back to the touch. You can also insert a skewer in the centre of the cakes, if it comes out clean they are ready.
• Remove the cakes from the oven and place the pan on a cooling rack and allow the cakes to cool in the pan for 5 minutes, then remove them from the pan and allow them to cool completely.

To fill the cakes

• When the cakes are cool, take a teaspoon or a melon baller, remove a circle of cake from the top of each cake, then cut the circle in half.
• Fill the hole with a teaspoon of jam and a dollop of whipped cream, then place the 2 halves back onto the cake. Dust with icing sugar.