Genoese Sponge with Vanilla Icing

• 3½ oz (90 g) plain flour
• 3 large/standard eggs

Sift the flour twice and set aside ready on a square of greaseproof paper. Make sure the butter is melted and warm but not hot. Grease two 7-inch (18-cm) sponge cake tins and line the base of each with a c