• 5 eggs, separated
PREPARATION
Preheat oven to 180°C (Fan forced)
Grease and line the cake pan with baking paper.
Beat egg whites to soft peaks and reserve in the fridge. Then beat sugar and egg yolks until they turn into a light fluffy foam. Using a maryse incorporate 1/3 of the egg white. Then stir in half the flour. Repeat. Finish with the last third of egg whites. Pour the preparation into the cake pan immediately.
Bake for 25 minutes at 180°C. Don't remove it from the oven yet. Create a small opening gap to slowly release the heat. take the cake out when warm or cool.
Chef Marie Clement blogging for Roving Larder
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