Put eggs into small bowl of electric mixer. Beat on medium to high speed until the mixture is thick and creamy. The mixture should rise almost to the top of the bowl.
Slowly add the sugar and beat until sugar is dissolved.
Sift dry ingredients (about 8 times) so that all ingredients are properly combined. With a wooden spatula, gently fold dry ingredients into the egg yolk mixture. You must do this quickly and with a light hand, so that the airy sponge mixture is not broken, but make sure all the flour is mixed in.
Pour mixture evenly into two well greased deep 20cm round cake tins. To get a even quantity, you can weigh the mixture first.
Bake in 180 degrees C for 20 to 25 minutes (or 160 degrees for fan forced oven for 17 minutes). Cake is cooked when it shrinks slightly from side of tin, or when top, pressed with fingertips, springs back lightly and there are no fingerprint marks on the cake.
Cover a wire rack with a clean teatowel, turn cakes out of tins immediately when they are cooked. Carefully invert so that the top of cakes is uppermost.
When cakes are completely cooled, you can spread on cake with whipped cream and place thinly sliced peaches or mangoes on top of cream. Place another batch of whipped cream on top of fruit, then place the second cake on top (like a sandwich).
You can also substitute with strawberries, kiwi fruit.