A super light and fluffy sponge relying on egg yolks as the base which delivers a rich and fluffy sponge. Filled with whipped cream and jam, dusted with icing sugar and you have a classic sponge cake for dessert, morning tea or just for fun.
Preheat the oven to 180°C (350°F) and grease and line two 20cm round cake tins and set aside.
Boil the water and beat that and the egg yolks on high until really fluffy (tripled in size).
Turn to a low speed and add in the caster sugar, milk and vanilla extract.
Fold through the self raising flour. Don't overmix!
Pour the batter into the two baking pans and slam them both on the counter.
Place in the oven for 25-35 minutes. This really depends on the oven so check it at 25 minutes. If a skewer inserted in the middle comes out clean they are cooked.
Allow the cakes to cool completely before spreading the jam and cream on one cake and layering with the other. Dust the cake with icing sugar just before serving.