Step 1

Preheat the oven to 180°C (350°F) and grease and line two 20cm round cake tins and set aside.

Step 2

Boil the water and beat that and the egg yolks on high until really fluffy (tripled in size).

Step 3

Turn to a low speed and add in the caster sugar, milk and vanilla extract.

Step 4

Fold through the self raising flour. Don't overmix!

Step 5

Pour the batter into the two baking pans and slam them both on the counter.

Step 6

Place in the oven for 25-35 minutes. This really depends on the oven so check it at 25 minutes. If a skewer inserted in the middle comes out clean they are cooked.

Step 7

Allow the cakes to cool completely before spreading the jam and cream on one cake and layering with the other. Dust the cake with icing sugar just before serving.