Grease and flour 2 18 cm round cake pans.
Preheat oven to 180C.
Beat eggs and sugar together at high speed for 7-8 minutes. Add vanilla essence toward the end.
Sift flour and salt together 3 times, then add to eggs. Mix well at low speed or fold in gently with a metal spoon.
Melt the butter in the hot water and fold through the mixture.
Pour evenly into the cake pans and bake for 20 minutes, when the cakes should be pulling away from the sides of the pans.
Cool in pans for 5 minutes, then turn out onto racks.
Fill with jam and whipped cream, top with more cream, fresh strawberries and grated chocolate.
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