Preheat the oven to 350°F
Line the bottom of 2 small spring form pans with parchment paper.
In a medium bowl, sift together the flour 2 to 3 times
In a large bowl add the egg yolks and roughly a third of the sugar. Beat until the mixture is thick and creamy, taking about 6 to 8 minutes.
In a separate bowl beat the egg whites for a minute and then add half of the remaining sugar. Beat for another minute and add the rest of the sugar a little at a time. Beat for about 4 minutes or until soft peaks form..
Add half of the flour to the egg yolk mixture. Then, add the cream and melted butter, beating until just combined. The batter will be thick. Fold in the remaining half of flour until the batter is completely mixed.
Using a spatula, very gently fold in 1/2 of the egg whites, then fold in the rest, being careful not to deflate the airy egg whites.
Pour the batter into 2 prepared pans or one large one.
Bake the cakes for 25 minutes or until an inserted toothpick comes out clean. Bake for 35 to 40 minutes if using one larger pan.
Cool the cake in the pan for 10 minutes in the oven with the door slightly open. Remove the cake from the oven, turn it upside down onto a cake rack and leave it still in the pan. Let it cool completely like this to prevent the cake collapsing. Run a thin knife around the edge of the pan and remove the cake.
Top with whipped cream and fresh fruit just before serving.