Ingredients
- 6 eggs
- 12 tablespoons of sugar
- 12 tablespoons of all-purpose flour
- 1 teaspoon of baking powder
Preparation Method
- Separate the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another bowl. (Use eggs at room temperature for the cake to rise evenly in the oven.)
- Beat the egg whites until stiff peaks form. Then, gradually add sugar to the yolks, creating a smooth and glossy cream.
- After that, alternate adding the egg whites and flour, stirring well. Add the baking powder and mix gently until you obtain a fluffy batter.
- Place the batter in a Tokyo cake pan lined with parchment paper.
- Preheat the oven and bake the mixture for about 25 minutes at 200ºC
