1. Preheat oven to 180°C/160°C (fan-forced). Grease two 20cm diameter round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
2. Place eggs in a large bowl of an electric mixer. Using the whisk attachment, beat for 5-6 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla.
3. Sift flours twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Do not stir. Divide evenly among prepared pans.
4. Bake for 20 to 22 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Immediately turn out onto a wire rack lined with greased baking to paper. Allow to cool.

To assemble

1. Beat cream, sugar and vanilla in large bowl of an electric mixer until soft peaks form.
2. Place one sponge onto a serving plate. Spread with jam, leaving a 1cm edge around the sides. Top with three quarters of the whipped cream. Sandwich with remaining sponge and dollop remaining cream into the centre. Decorate with fresh strawberries and dust with icing sugar.