Preheat the oven to
180°C/350°F/Gas mark 4. Lightly grease two
23cm/9in sandwich tins or round cake tins and
line the bases with baking parchment.
Dust the tins with a little flour. shaking off
any excess.
Sift the flours
together onto a sheet of greaseproof paper. Beat
the eggs in a large bowl with an electric beater
for 7 minutes, or until thick and pale.
Gradually add the sugar to the eggs, beating
well after each addition. Using a large metal
spoon, quickly and gently fold in the sifted
flour and the boiling water.
Spread the mixture
evenly into the tins and bake for 25 minutes, or
until the sponges are lightly golden. Leave the
sponges in their tins for 5 minutes before
turning out on to a wire rack to cool.
Spread jam over
one of the sponges. Beat the cream in a small
bowl until stiff, then spoon into a piping bag
and pipe rosettes over the jam. Place the other
sponge on
top and dust with icing sugar and serve.