Ingredients
- 4 large eggs
- 120 g (1/2 cup) granulated sugar
- 120 g (1 cup) all-purpose flour, sifted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottom of a round 8-inch cake pan with parchment paper. Do not grease the sides.
- Prepare Eggs: In a large mixing bowl, beat the eggs using a stand mixer or hand mixer on high speed for 8–10 minutes, until tripled in volume and pale in color.
- Add Sugar: Gradually add the sugar while continuing to beat, ensuring it fully dissolves and the mixture becomes thick and ribbon-like.
- Fold in Flour: Sift the flour again, then gently fold it into the egg mixture in batches using a spatula. Fold carefully to keep the batter airy.
- Bake: Pour the batter into the prepared pan. Tap the pan gently to remove air bubbles. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
Let me know if you’d like to add serving suggestions or variations like vanilla extract or lemon zest.