4 Eggs separated
Pinch of Salt
125 gr. Sugar
125 gr. Flour
5 gr. Baking Powder
1 Teaspoon Vanilla / or Zest of 1 Lemon or both
Make sure your eggs are at room temperature –
Butter and flour a 8 inch cake pan (20cm)
Mix the egg whites with a pinch of salt, until medium firm. Add the sugar gradually until you get a firm and glossy Meringue-like preparation.
As soon as the egg whites are firm, quickly pour the egg yolks and mix again, pour in the flour and mix again.
Pour the mixture in your cake pan and bake at 180 degrees Celcius for 20 minutes.
Let cool for 10 minutes and remove from the pan – Once cool, you can cut in half and cover the middle with Chantilly cream or Creme Patissiere. In season, you may add any fruits you fancy.