This basic sponge cake uses only 3 ingredients and produces a light and not too sweet cake. Serve with berries and a dusting of confectioners' sugar.
Preheat oven to 350 degrees F.
Line two 9-inch cake pans with parchment paper.
Separate eggs, whites in one mixing bowl and yolks in a second mixing bowl.
Add 1/2 cup sugar to each bowl and beat. Whites will be very stiff and yolks will be thick and light yellow.
Fold egg yolk mixture into egg whites.
Fold flour in using 1/3 cup each time until well blended. Do not over mix.
Pour into prepared pans and bake for 30 minutes or until an inserted toothpick comes out dry.
Cool for just a few minutes and then remove from pans to cool completely.
Wash strawberries under cold water and then slice thinly.
Mix strawberry slices with strawberry jam. Cover and put in fridge.
In a separate mixing bowl, whip the heavy cream until high peeks start to form. Refrigerate until ready to assemble.
Put the first layer of cake on your cake plate.
Spread the strawberry filling on bottom half of cake and then spread the whipped cream onto the strawberry layer.
Place the top layer of the cake onto the filling.
Dust with confectioner's sugar and garnish with strawberry slices.