Featherlight Sponge cake

Hi all ,it's nice model.it's comes in loads of different size and  you can easily making it's

Ingredients:-
4 eggs
3/4 cups superfine sugar
2/3 cups cake flour
1/4 cups custard powder or powdered instant vanilla pudding mix
1 teaspoons cream of tartar
1/2 teaspoons baking soda
1/3 cups apricot jam
1 1/4 cups heavy cream, whipped

Directions
1. preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8 inch round cake pans.
2. Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl, fold in triple-sifted dry ingredients. Divide mixture between pans.
3. Bake sponges about 20 minutes. Turn, top-side up, onto parchment covered wire rack to cool.
4. Sandwich sponges with jam and cream.

Tips
Cake pans are best greased evenly with melted butter.
Beating the eggs and sugar can take up to 10 minutes to get the correct volume. Using a narrow topped bowl will allow the beaters to give volume to the egg and sugar mixture.
Store unfilled sponges, wrapped well, in the freezer for up 2 months.
Deep sided cake pans give the best results as the high sides protect the delicate sponge mixture and prevent a crisp crust developing. Grease the cake pans using a pastry brush dipped in melted butter. Sprinkle the pans with flour, tap and turn the pans to coat the surface evenly. Tap the pans upside down over the sink to discard excess flour.
Triple-sift the dry ingredients. Sifting three times mixes the ingredients thoroughly and aerates them, which produces a lighter, finer textured cake. Hold the sifter up high to incorporate as much air as possible into the flour.