• Preheat the oven to 350 degrees Fahrenheit (convection if possible or fan), 180C/160C Fan/Gas 4.
• Prepare the cake pan of choice. This recipe will make either 12 mini cakes or two 8" round cakes (or one deep 8" cake that will be sliced in half. Grease with the sunflower oil. Set aside and it's time to make the batter.
  
• In a large mixing bowl, add the eggs and whisk with a hand mixer or by hand. Then add the sugar, baking powder, flour and sunflower oil. Mix until combined, but no more. The batter will fall off the spoon when lifted above the bowl. It will be thick, yet smooth.
• For the mini cakes, I used a melon-baller. Fill each 1/2 - 2/3 of the way full. In my photo - right, I filled them too full and they expanded beyond what was necessary. Choose a mini cake pan with removable bottoms.
  
• Bake for 20 minutes (even the mini cakes) until golden brown on top and having risen slightly. You can test the cake with a knife or toothpick to make sure the batter is baked through.
• Let cool for about 5 to 10 minutes, but first, if the batter does expand on top of the pan, use a butter knife and press the dull side of the knife under any parts of the cake that are on top of the pan now. They will easily come off. Now let it cool.

Filling

• While the cakes are cooling, make the chantilly cream by whisking with a handmixer or by hand with a whisk the heavy cream/double cream in a small mixing bowl. Having added the vanilla and sugar. Whisk until stiff peaks form (they will hold their shape after lifting the whisk out of the cream. This will take about 2 minutes with a hand-mixer. Set aside.

Cutting the cakes

• Place a rake or large sheet pan on top of the cakes and gently flip. Or, if you have removable bottoms, you should be able to push them up and out of the cake pan. Clean off the tops if they have expanded so that it is completely cylindrical. Use a serrated knife to neatly slice each mini cake (like a hamburger bun) into two equal pieces.

  Having finished slicing each mini cake (do the same thing for one large single cake), on a non-serving platter, place the bottom halves on the plate, then place a dollop of jam, followed by a dollop of whipped cream. Now place the second half on top. Continue this order of preparation until all cakes are complete. Now, if desired, dust them all with powdered sugar. Now, place on the serving platter. This will create a clean presentation.

Serving

• Serve with a small fork or encourage hold-in-your hand; however, have napkins at the ready. These will be messy, but oh so worth the mess! Prepare a favorite pot of tea and pair it with this simple, scrumptious classic British tea treat.