Classic Sponge Sandwich Recipe

Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.

In a large bowl, whisk the eggs and caster sugar together until thick and pale yellow in color.

Sift the flour and baking powder into the egg mixture. Gently fold until well combined.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for 20 minutes, or until the cakes spring back when lightly touched.

Remove from the oven and cool in the pans for 5 minutes. Transfer to a wire rack to cool completely.

In a separate bowl, whip the double cream until it forms soft peaks.

Spread the strawberry jam on one of the cake layers. Top with whipped cream.

Place the second cake layer on top. Dust with icing sugar.

Slice into quarters and serve.