The rise is this cake is 100% from the eggs, so make sure you beat them well!
- 4 large eggs
- 75gr sugar
- 125gr flour
Place the eggs in a large bowl and put this on a pan with hot water. Don’t let the bowl touch the water.
Beat the eggs to ribbon stage – the stage where when you lift the whisk a ribbon slowly lowers from the whisk and stays on top of the beaten eggs without spreading out. Beat well and don’t let the sides of the eggs catch, you don’t want scrambled eggs.
Take the eggs off the flame.
Fold the sugar and flour into the eggs gently, taking care not to beat out the air.
Pour in a cake tin which is lined with baking paper. I usually use this for layers in an entremet and bake in shallow baking trays.
Bake on 180°C for 12 minutes for a shallow cake and up to 30 minutes for a deeper cake. Test with a wooden skewer. If the skewer comes out clean, the cake is ready.