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Eggs whisked alone for 3 minutes until thick and foamy.
Melt the butter whilst eggs whisk and then pour the butter in over 2 minutes in a thin stream, whilst continuing to whisk.
Add caster sugar whilst still whisking over a minute and until the mixture thickens slightly and the whisk leaves a trail.
Sift flour and baking powder over egg/butter/sugar foam and fold in quickly.
Divide the batter between two 20cm diameter tins with their bases lined with baking/greaseproof or silicone paper.
Baked at 170C Fan for 20 minutes (or until evenly browned and set)