Preheat oven to moderate 180oC.
Brush two shallow, 20cm round sandwich tins with melted butter or oil.
Line bases with paper, grease the paper.
Dust the tins lightly with flour,
shake off excess.
Sift the flour three times onto
greaseproof paper. Using electric beaters, beat eggs in small mixing
bowl for 5 minutes or until thick and pale.
Add sugar gradually, 1 tablespoon at
at time, beating constantly until it has dissolved and the mixture is
pale yellow and glossy. Transfer mixture to a large mixing bowl.
Using a metal spoon, fold in butter,
milk and flour quickly and lightly.
Spread mixture evenly into the
prepared tins. Bake for 20 minutes or until sponges are lightly golden
and shrink from sides of this. Leave the sponges in tins for 5 minutes
before turning onto wire rack to cool.
Spread jam on both sponge layers,
place together. Dust with sifted icing sugar just before serving.