Prepare 2 x 7in (18cm) round cake tins. Rub some butter all around the sides and base (if required) and dust the tins with some flour. This will help to stop the cake from sticking at the end.
Crack the eggs and put them into a large bowl or your food processor. Add the sugar and mix the two together. Continue mixing until you get a very light mixture.
Using either your food processor or by hand, gently fold in the flour to the rest of the mixture. Remember you want to keep your mixture light and fluffy. You will get a much better result at the end.
Pour 50% of the mixture into each of the cake tins. Bake in the center of the oven at Gas Mark 4 or 350F for approximately 20 minutes. The cake should be golden brown and if you do the knife test in the center, it should come out clean.
If you are unsure about the knife test when it comes to baking cakes, allow me to explain. When you take your cake out of the oven, you want to make sure it has fully cooked all the way through. in order to check, you can put a knife through the cake, to the center. When you remove the knife it should come out clean. This means the cake is cooked all the way through.
If you have cake mixture on the knife, then pop it bake into the oven for a little while longer. If the top is likely to burn, turn down the oven temp slightly and watch it closely.