Preheat your oven to 325°F (160°C). Grease and line two 8-inch round cake pans with parchment paper.

Combine egg yolks with half of the granulated sugar and beat until pale and thick.

In a separate bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar and whip to stiff peaks.

Gently fold the whipped egg whites into the yolk mixture in batches, alternating with sifted cake flour.

Pour the batter evenly into prepared pans. Bake for 25-30 minutes until springy and a toothpick comes out clean.

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Whip cold heavy cream in a chilled bowl, gradually adding powdered sugar and vanilla until stiff peaks form.

Assemble the cake by layering sponge and whipped cream filling, then cover with remaining whipped cream.

Dust with powdered sugar and top with fresh berries or mint before serving.