Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour two 20cm (8in) round cake tins, then line the base with baking paper.
Beat the eggs and sugar in the small bowl of an electric mixer for about 6–7 minutes, or until light and fluffy. Very gently fold the sifted flour into the egg mixture alternately with 4 tablespoons hot water. Gently spread the mixture into the prepared pans.
Bake for about 25–30 minutes, or until lightly browned and the cakes have slightly left the side of the tins. Turn onto a wire rack to cool.
Whip the cream into stiff peaks.
Spread the jam over the top of one sponge, and top with the cream. Place the other sponge on top and dust with icing sugar.
Top Tip for making Gluten-free sponge cake
Need more ideas for gluten-free baking? Take a look at our selection of gluten-free recipes
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Gluten-free scones
