Preheat your oven to 325°F (160°C) and prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a large mixing bowl, whip together the egg yolks and half of the granulated sugar until pale and frothy.

In a separate bowl, beat the egg whites with cream of tartar until soft peaks form, then gradually add remaining sugar.

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

Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until they spring back when touched.

Allow the cake layers to cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Whip the heavy cream in a chilled bowl until it thickens, then add powdered sugar and vanilla, continuing to whip until stiff peaks form.

Spread whipped cream over the top of the first layer, place the second layer on top, and fill gaps with more cream.

Dust the top of your cake with powdered sugar and garnish with fresh berries or mint leaves if desired.

Serve slightly chilled for best flavor and delight your guests.