Pre-heat oven to 180°C (or 160°C fan forced). Lightly grease 2 x 20cm round cake tins and line with non-stick baking paper.
Using your Russell Hobbs Bench Mixer (or hand mixer), place the eggs in a bowl and beat for 5 minutes until thick, pale and doubled in volume. Add sugar, 2 tbs at a time, beating well at each addition. Beat in vanilla.
Sift the flour over the egg and fold through using a large plastic spatula. Divide evenly between the two cake tins.
Bake in the pre-heated oven for 20 minutes until the cakes spring back to a light touch. The surface should be golden brown. Cool in the tin for 10 minutes before inverting onto a cooling rack. Leave to cool completely.
Turn one sponge upside down. Spread the whipped cream on top and spread a layer of raspberry jam on top of the other cake. Invert the Jam cake onto the cream cake, dust the top with icing sugar and serve. Yum!