Preheat your oven to 175˚C / 350˚F. Spray the bottom of two 8-inch cake tins and line with baking paper. Do not spray the sides.
Add the flour and baking powder into a small mixing bowl and use a whisk to mix together. Set aside.
Add the eggs into a large, clean glass or metal mixing bowl and use an electric hand mixer to whip until you reach soft peaks. Slowly add the sugar 1 tbsp at a time while the mixer is on. The mixer will double in volume and become thick.
Sieve the flour mixture into the egg mixture and use a spatula to gently fold through until no dry ingredients are showing.
Pour the mixture into both baking tins. Use a spoon or spatula to flatten and even out the batter. Bake for 25 minutes or until golden brown. Allow to cool completely.
Use a cake leveller or serrated knife to cut the cooled cakes in half.