Break the eggs into the bowl of an electric mixer fitted with a whisk attachment. Add the sugar and mix on high speed for 4–5 minutes, or until nearly tripled in volume. While the eggs are whisking melt the butter and sift the flour 3 times.
Remove the bowl of whipped eggs from the electric mixer and using a hand-held whisk, fold through about half of the sifted flour — about six or seven deft strokes with the whisk should be enough. Add the rest of the flour and fold through quickly, trying not to knock too much air out of the mixture. Fold through the melted butter, again trying not to knock too much air out of the mixture.
Pour the mixture into the prepared tins.
Once cooled, spread the cream over one of the cakes and top with jam, then sandwich the two cakes together and dust the top with icing sugar.
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