Preheat the oven to 180ºc/160ºfan and line two 8" loose bottomed tins with parchment paper
Beat the butter and sugar together until light and fluffy
Add the eggs, flour and vanilla and beat again until smooth
Drain the peach slices out of the tin keeping the syrup for later
Split the cake mix between the two tins and smooth over
Split the peach slices between the two cake tins and lay the peach slices on top of the cake mix
Bake the cakes in the oven for 30-35 minutes, or until baked through. Drizzle on the syrup if you want to. Leave to cool fully in the tin.
Decoration
Once the cakes have cooled, whip the double cream with the icing sugar and vanilla extract to soft peaks.
Spread half of the cream onto the first layer of cake, add the second layer, and spread on the rest of the cream.
Add on extra peach slices if you fancy! Enjoy!
Notes
This cake will last 2-3 days in the fridge
If you use fresh peaches, you can use a simple syrup to drizzle on the sponges (dissolve 75g of caster sugar into 75g of water, and let it cool), or you can just leave it off