1/2 cup plain flour
1 cup self-raising flour
1 cup caster sugar
1/2 cup strawberry jam
1 cup cream
icing sugar, for dusting
1. Preheat the overn to moderate 180oC. Lightly grease two round cake tins and line the bases with baking paper. Dust the tins with flour, shaking off excess.
2. Sift the flours together three times onto a sheet of greaseproof paper. Beat the eggs in a large bowl with electric mixer for 7 minutes or until thick and pale. Gradually add the sugar to the egg, beating well after each addition. Using a large metal spoon, quickly and gently fold in the sifted flour and 2 tablespoons boiling water.
3. Spread the mixture evenly into the tins and bake for 25 minutes, or until the sponges are lightly golden and shrink slightly from the sides of the tins. Leave the sponges in their tins for 5 minutes.
4. Spread jam over one of the sponges. Beat the cream in a small bowl until stiff, then spread over jam. Place the other sponge on top. Dust with the icing sugar.