Preheat oven to 180c/160c Fan/Gas Mark 4.
Line bottom of two (20cm) sandwich/cake tins with greaseproof paper or oil them.

Crack eggs into a large mixing bowl, add sugar, flour and butter.
Mix together with an electric hand mixer.
The finished mixture should fall off a spoon easily.

Divide the mixture evenly between the tins (first time I made this I transferred the mixture into a measuring jug and scooped half the measurement into each tin).
Level and smooth the mixture in each tin with a palette knife or a spoon.

Bake for 20-25 mins.
They're done when they're a golden brown colour and coming away from the edge of the tins.
Press them gently to check - they should be springy to the touch.
Set aside to cool for 5 mins.
Run a palette knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.

When the cake is cool (approx 1-2 hours), you can put your desired filling(s) (cream, jam, etc) on the flat side of each of the cakes.
Put the two sides of the cake together and decorate on top as desired.
Dust top with a little icing sugar if desired.

To learn how to make whipped cream using double cream, check out my double cream recipe.

Fan oven tip.