Sieve the flour. Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. or 175 mm. diameter tin for the large cake and 225 mm. x 100 mm. or 150 mm. diameter tin for the small cake. Beat the eggs and sugar very well until tick an double in quantity. Fold in the well-sieved flour carefully and gently with a metal spoon. Fold in 2 tablesppons of hot water (1½ tablesppons for the small cake) and the butter. Pour the mixture into the prepared baking tin. Bake in a hot oven at 400 F. for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. Take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.