Preheat your oven to 170 degrees fan and line your two small cake tins (approx 20cm diameter each)

Place your eggs in a large bowl and mix well using an electric egg whisk. Add in the sugar, one spoonful at a time. Continue beating until your eggs reach ribbon stage (5minutes). They should be thick and fluffy. When you move your beater around the bowl in a circular motion the marks from mixing will remain visible until you get back to your starting point

Fold the mixture gently while sieving in the flour and baking powder.

Once that has just combined, pour in the butter using a very thin stream. Mix through gently.

Pour the sponge batter into your prepared pans and bake for 20-25 minutes or until lightly golden and cooked through.

Cool fully before decorating / storing

Remove your sponge cakes from their tins and place the first layer down on a cake plate. Spread a layer of strawberry jam evenly over the top surface.

Add a generous layer of whipped cream keeping most of it in the center of the cake. The cream will spread when the top layer is added so do not spread it all of the way out.

Place the top cake layer on top of your cream.

Dust with icing sugar and arrange strawberries on top

Slice to serve.