Step 1: Prepare the Cake Tins

• Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
• Prepare the tins: Grease two 20cm (8-inch) round cake tins and line the bottoms with baking parchment.

Step 2: Whisk the Eggs and Sugar

• Beat the eggs: In a large mixing bowl, beat the eggs with a pinch of salt using an electric hand mixer or stand mixer until pale and thick.
• Add the sugar: Gradually add the caster sugar while continuing to whisk until the mixture becomes light and fluffy and leaves a ribbon trail when the whisk is lifted.

Step 3: Fold in the Flour

• Sift and fold: Sift the self-raising flour over the egg mixture and gently fold it in using a spatula. Take care not to deflate the mixture as you fold.
• Add vanilla (optional): If using, gently stir in the vanilla extract for added flavor.

Step 4: Bake the Sponge

• Divide the batter: Pour the batter evenly into the prepared tins and gently smooth the tops.
• Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the sponges are golden and springy to the touch.
• Cool: Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Step 5: Assemble and Serve

• Assemble the cake: Once the sponges are completely cool, you can fill them with your favorite jam, whipped cream, or fresh fruit.
• Dust with sugar: Lightly dust the top with icing sugar for a finishing touch before serving.