Preheat oven to 170°C (340°F). Grease and line two 8-inch (20cm) cake pans.

Cream butter and sugar until fluffy.

Add eggs one at a time, mixing well. Stir in vanilla.

Sift in flour, baking powder, and salt. Fold gently, adding milk to loosen the batter.

Divide batter evenly into pans. Bake 25–30 minutes, until golden and springy.

Cool completely before assembling.

2. Make the Caramel Sauce:

Melt sugar in a saucepan over medium heat, stirring constantly until amber-colored.

Add butter and stir until melted.

Slowly add warm cream (be careful, it will bubble). Stir until smooth.

Add a pinch of salt. Let cool to thicken.

3. Whip the Cream:

Beat cold cream with powdered sugar and vanilla until stiff peaks form.

Keep chilled until ready to assemble.

4. Assemble the Cake: