Step-by-Step Instructions

1. 1.Prepare the Egg Mixture

   In a large mixing bowl, combine 5 eggs, 1 teaspoon of vanilla extract, and 3/4 cup of caster sugar. Using an electric mixer, beat the mixture for about 8-10 minutes until it becomes thick, creamy, and all the sugar is dissolved.

2. 2.Sift the Flours

   In a separate bowl, sift together 1/2 cup of plain flour, 1/2 cup of self-raising flour, and 1/2 cup of cornflour. Sift these flours three times to incorporate plenty of air, which will help make the cake light and fluffy.

3. 3.Combine Wet and Dry Ingredients

   Gently add the sifted flours into the egg mixture. Using a whisk, gently fold the flour and egg mixture together until just combined. Be careful not to overmix, as this can deflate the mixture and result in a dense cake.

4. 4.Bake the Cakes

   Divide the cake batter evenly between two 20cm cake tins that have been lightly greased and lined with non-stick baking paper. Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes, or until the top springs back lightly when touched.

5. 5.Cool the Cakes

   Once baked, remove the cakes from the oven and let them cool in their tins for about 5 minutes. Then, carefully transfer them onto a wire rack lined with non-stick baking paper to cool completely.

6. 6.Assemble the Sponge Cake

   Place one cooled sponge cake onto a serving plate. Spread a generous layer of strawberry jam over the top, making sure not to go all the way to the edges. Follow with a layer of freshly whipped cream.

7. 7.Finish and Serve

   Gently place the second sponge cake on top of the cream layer and lightly press down. Finish by dusting the top of the cake with icing sugar. Slice and serve immediately.