I was struggling to find a simple 10" round sponge cake recipe, so here's what I've done. I'm making a birthday cake to hold a high heel shoe on top. The base will be two 10" round tins, with buttercream in between, icing to cover and decorations. I weighed 5 medium eggs in their shells and used the same weight in caster sugar, Stork® and self raising flour. This is in one 10" tin, so double up and split into two 10" tins if you're sandwiching. Picture is how mine turned out before trimming...
