Beat together the butter and sugar in your stand mixer, or with a wooden spoon, until pale and fluffy.

Add the eggs, one at a time, and beat well after each addition – scraping down the sides as needed.

Slowly fold/mix in the flour until you have a lump free cake mixture.

Divide this equally between the two cake tins and bake in the oven for 20 minutes until risen well, firm to the touch, and the cake is beginning to shrink away from the sides of the tin.

Remove from the oven and leave the cakes to cool in the tins for 15 minutes before removing them. Leave to cool completely.

In the meantime, in a small bowl beat the mascarpone until smooth. In a larger bowl either using a stand mixer or hand whisk, whisk the cream, icing sugar, vanilla essence, and pinch of salt, until the mixture just holds its shape. You don’t want to over whip it. When you pull the whisk out you want the beater to leave a trail for a few seconds.

Add the mascarpone cream and slowly beat in to ensure everything is well combined, but you don’t take the cream too far. You want the icing to just hold its shape.

When the sponges are completely cool, thinking about which sponge you wish to be your presentation side on top of the cake, pipe or spread the mascarpone cream icing onto the bottom sponge and the blackberry jam on the middle of the sponge that will be the top. Then sandwich the top sponge (with the blackberry jam) on top of the cream. Finally, take a small sieve or tea strainer, and dust the top with the icing sugar.