4 eggs, separated
2/3 cup Chelsea Caster Sugar
1/3 cup custard powder
2/3 cup plain flour
1 tsp baking powder
1/2 cup strawberry jam
1x 300ml carton cream, whipped
Chelsea Icing Sugar for dusting

Lightly grease 2 deep, 20cm round cake pans.

Beat egg-whites in a large bowl until firm peaks form. Gradually beat in sugar, beating well between additions until dissovled. Add egg-yolks, beat until combined.

Sift combined dry ingredients over egg mixture; using a large metal spoon gently fold in.Divide between prepared pans.

Cook in a moderate oven, 180°C for about 15 minutes or until sponge shrinks away from the sides of the pans.

Cool sponges, spread jam through centre, and fill with whipped cream.
Sprinkle with Chelsea Icing Sugar.