Preparation: 15 minutes
Cooking: 35 minutes
The recipe (for 6)
Sugar - the equivalent of the weight of the eggs (approximately 200g)
Butter - the equivalent of the weight of the eggs (approximately 200g)
Flour - the equivalent of the weight of the eggs (approximately 200g)
A pinch of salt
Preheat the oven at 180 degrees
Weigh the eggs, and use the same weight for the sugar, butter and flour.
Melt the butter in a pan.
Break the eggs by separating the white from the yolk, and keep them in separate containers.
In a large bowl, add the sugar and mix with the egg yolks. Whisk until the mix becomes slightly white.
Incorporate the melted butter to the mix. Add in the flour progressively, and keep whisking until the mix is smooth.
Add a pinch of salt in a separate bowl, add the four egg whites and whisk until they are stiff. Once the egg whites are done, delicately and progressively add them to your butter/sugar/flour mix. The mix must be smooth and homogeneous.
Finally, spread some butter on the tin with a pinch of flour. Add in your preparation into the tin. Put into the oven for 35 to 40 minutes. Once the cake is done, let it rest for a couple of minutes before you start removing it from the tin.