Preheat the oven to Gas Mark 4.
Whisk the eggs and sugar together until light and creamy.
The mixture should hold its shape and fall from the whisk in ribbons.
Add the sifted flour all in one and fold in gently.
Pour into two well greased and floured 18cm (7 inch) sponge tins.
Bake for twenty to twenty-five minutes on the third shelf.
Allow to cool before removing from the tin.
Sandwich together using fresh cream, fruit, jam or butter cream, and sprinkle with icing sugar.