Heavenly Light Sponge Cake

Preheat the oven to 180°C (350°F) and grease two 20cm (8in) round cake tins. Dust the greased pans with a bit of flour, tilting and rotating the pans to coat the surfaces. Set aside.

In a large glass or metal mixing bowl, whip the room temperature eggs and caster sugar using a food mixer on medium for 8 minutes.

Sift the flour and baking powder together three times to create a light and airy texture.

Once the egg and sugar mixture has been whipped for the appropriate time, carefully fold in the sifted flour and baking powder with a large metal spoon or your hands, ensuring you don't lose any air.

Combine the melted butter and boiling water, then gently fold into the batter.

Evenly divide the cake batter between the two prepared pans, smoothing the tops gently if needed.

Carefully place the cake pans in the preheated oven and bake for 15-18 minutes, or until the sponges spring back to a light touch. Avoid opening the oven door before 15 minutes.

Once baked, immediately remove the cakes from the oven and carefully transfer them onto wire racks to cool.

Once the sponge cakes have cooled completely, you may serve them fresh or store them covered in plastic wrap for later use.

To assemble the sponge cake, use whipped cream, strawberry jam, and fresh strawberries, following an Easy Whipped Cream Recipe as needed. If not eating immediately, store the assembled cake, covered, in the refrigerator.