Preheat the oven to 180°C and place one rack in the centre of the oven. Grease two 20cm round light coloured cake tins with soft butter then thoroughly dust the base and sides with a few tablespoons of flour, tip out excess flour, and set aside.

In a large glass or metal stand mixer bowl, add room temperature eggs and caster sugar. Beat on medium speed for 10 minutes, until a trail stays on top of the batter.

From the measured cup of flour, return 2 tablespoons to the bag. Sift the flour and baking powder together between two medium bowls using a fine sieve 3 times, to make it light and airy and set aside.

Melt the butter and boil the kettle. Once the egg mixture is ready, add the flour, gently cut and fold the flour into the mixture with a large metal spoon, keeping as much air as possible until no visible flour remains.

Combine melted butter with hot water, carefully pour it into the batter and fold and cut again gently until fully incorporated.

Divide the batter evenly between the prepared tins (using scales helps ensure accuracy). Gently smooth the tops without knocking out air.

Carefully place both cakes in the oven on the same oven rack and bake for 15 minutes without opening the door. Check if the sponges spring back to a light touch (avoid using a skewer). If not done, bake for an additional 2-3 minutes.

Remove the cakes from the oven carefully and immediately run a knife around the edges to release the sponges.

Working very gently, invert each sponge onto your hand or a small wire rack, then place the a wire rack onto the base of the sponge and invert again, ensuring the top of the sponge faces up.

Allow the cakes to cool completely away from drafts. Sponges are best served fresh, but if assembling later, wrap cooled sponges separately in plastic wrap.

To serve, on a serving plate spread the base layer with my Easy Whipped Cream recipe, strawberry jam, and fresh strawberries. Store in the fridge if using cream and not serving right away.