Preheat oven to 200oC. Grease and flour two 20cm round cake tins.
Beat eggs and sugar on high speed in an electric mixer for approximately 7 minutes until thick and creamy.
Sift dry ingredients twice. Sift a third time into the egg mixture. Using a large metal spoon, quickly and lightly fold flour mixture through egg mixture.
Divide mixture between the two prepared cake tins. Place in oven and bake for approximately 20 minutes or until sponge springs back when touched.
Remove sponge from oven and allow to cool.
Whip the cream and vanilla essence until firm peaks form. Place one sponge cake on a serving platter. Spoon strawberry jam on sponge, top with sliced strawberries and whipped cream. Place the second sponge on top. Top with extra halved strawberries and a dusting of icing sugar.