Preheat the oven to 350 F/176 C. Add the room temp eggs to a large bowl and beat them on medium speed with a mixer for a few minutes then on medium-high speed for another few minutes until they turn pale.
Next, slowly add in the sugar a few tablespoons at a time while beating the eggs. Continue beating until all the sugar is incorporated. You will wind up beating it for 10 to 15 minutes. Keep beating until when you lift up the beaters a ribbon of batter falls to the bowl and piles up for a few seconds and keeps its shape before dissipating into the batter.
Sift the flour and FOLD it into the batter a little bit at a time. Don't use the mixer and don't stir it in. This ensures that you aren't destroying those little air bubbles you worked so hard to create.
Prepare two round 9-inch cake pans by spraying them with cooking spray or using shortening. Add a piece of round parchment paper on the bottom as well for an added precaution.
Evenly fill up the cake pans, they will be about 2/3rds full. Spread out the tops so they are level, then bake the pans in the preheated oven on the middle rack for 23 to 28 minutes. Don't check the cake before 22 or 23 minutes, this may cause it to deflate. They will be done when they are nice and golden brown on top.
Remove them from the oven and allow them to cool for a few minutes in the pan. Then remove the cake layers from the pans and take off the parchment paper. Set them on a cookie rack to cool completely.
Frost the cake, or serve it with strawberries, whipped cream, etc. Totally up to you how you use this cake. Enjoy!