Preheat oven to 180°C/160°C (fan-forced). Grease two 20cm diameter round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges
Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 5-6 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla
Sift flours twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir. Divide evenly among prepared pans
Bake for 20 to 22 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Immediately turn out onto a wire rack lined with greased baking to paper. Allow to cool
Beat cream, sugar and vanilla in large bowl of an electric mixer until soft peaks form
Place one sponge onto a serving plate. Spread with jam, leaving a 1cm edge around the sides. Top with three quarters of the whipped cream. Sandwich with remaining sponge and dollop remaining cream into the centre. Decorate with fresh strawberries and dust with icing sugar
Tips & Hints:
Sponge cake is best served on day of being made.
Use fresh eggs at room temperature.
Don’t skip on the sifting process! This incorporates air which is essential for good rise. For the best results, gently sift the sugar and flour onto the egg mixture when making the batter to preserve as much air as possible.
When cooling the cake, ensure the baking paper is greased before turning out the sponge to prevent it from sticking.
Try replacing raspberry jam with your favourite flavour.
Assemble cake with jam and cream just before serving.