Preheat the oven to 180 degree Celsius. Lightly grease two deep 22 cm round cake tins and line the bases with baking paper. Dust the tins lightly with a little extra flour, shaking off the excess.

Sift the flours three or more times onto baking paper. Beat the eggs in a larger mixing bowl with electric beater for around 7 to 9 minutes until thick and pale.

Gradually add the sugar to the eggs. Beat it well after each addition. Using the metal spoon, fold in the sifted flour and boiling water.
Spread this mixture evenly into the prepared tins and bake it for 25 minutes or until each sponge done completely. Once done leave the sponge for 5 minutes and then transfer this to cooling rack.

Slice the cake in half and fill with whipped cream and jam as needed. You can have it without even filling.

This sponge is best eaten on the day it made. It won't be good because its low fat. You can store and eat unfilled sponge.

Enjoy your cake... #mycookbook..