Step 1

Preheat oven to 180°C (160°C fan-forced). Grease two 20cm round cake pans; line bases with baking paper.

Step 2

Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions; transfer mixture to large bowl. Triple-sift dry ingredients; fold into egg mixture.

Step 3

Spread mixture into pan; bake about 25 minutes. Turn sponges out immediately, then turn right side up onto baking-paper-covered wire rack, to cool completely.

Step 4

Combine chocolate and butter in a small saucepan, stirring over low heat until melted and smooth. Transfer to a bowl and cool 15 minutes, or until thickened slightly.

Step 5

Spread jam over one of the sponges. Top with whipped cream then place second sponge on top. Spread with chocolate ganache.