Preheat the oven to 180C/350F/Gas Mark 4. Grease three 8inch/20cm round, deep sandwich tins with melted butter and parchment paper.
Whisk the eggs and the sugar together in a large mixing bowl for 4-5 minutes or until the mixture is very well volumised and it holds the figure of 8 when written by the whisk.
This is known as the ribbon stage/sabayon stage/figure of eight stage.
Sift the flour.
Gently fold in sifted flour -being careful not to over mix and knock the air out of the mixture.
Pour mixture into the prepared tins and bake for 18-20 minutes until the sponge is golden brown and springy to the touch.
Invert the sponges onto a wire rack and allow to cool.
When ready to assemble place on layer of the sponge on the cake stand.
Spread sponge with jam and then pile high with fresh cream and chopped flake bars. Place the remaining sponge on top and repeat the process. Place the final sponge on top and garnish as desired with icing sugar.