Ingredienti

for a 24cm diameter cake tin

• 6 eggs
• 180g of flour
• 180g of sugar
• 1/2 tsp of baking soda
• a pinch of salt

if you want to be on the safe side and ensure if will be nice, high and spongy you can add a bag of baking powder but it's not needed

With the planetary mixer

use the whisk accessory of the mixer

1. in the planetary mixer whip the eggs with the sugar at medium speed for approximately 30 minutes until you get a light, frothy mix -  You'll know when it's ready because it will feel as if you could "write" with the mixture

2. lower the speed to it's minimum and slowly, a spoon at a time, incorporate the sifted flour with the baking soda 

3. pour the batter into a greased baking tin 

4. bake at 180°C for approximately 40 minutes - always do the toothpick test to see if it's ready but never open the oven door before 30 minutes have passed 

With the hand mixer

1. in a bowl whip the egg whites with a pinch of salt until stiff peaks form

2. in another bowl, beat the egg yolks with the sugar until you get a light frothy mix 

3. slowly mix in the sifted flour and baking soda with the egg yolk until you get a lump-free batter 

4. slowly, with gentle movements from bottom to top, with the help of a spatula, incorporate the egg white in the batter

5. pour the batter into a greased baking tin

6. bake at 180°C for approximately 40 minutes - always do the toothpick test to see if it's ready but never open the oven door before 30 minutes have passed