Ingredients
Eggs
Sugar
All-Purpose Flour
3 large eggs brought to room temperature
1 cup (195 g) granulated white sugar
1 cup (128 g) all purpose flour
Directions
1
Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line it with parchment paper. (I used a round parchment paper for the bottom and then cut two strips to line the sides.)
2
In a large mixing bowl, add eggs and sugar. Beat on highest speed with wire whisk for about 8 minutes or until mixture becomes very thick and turns a very pale (almost white) yellow. This can be done with a hand mixer or stand mixer. I used a stand mixer.
3
Use a mesh strainer or flour sifter to sift in 1/3 of the flour. If you do not have a mesh strainer or sifter, you can use your hands to sprinkle the flour in. The goal is to break up the flour clumps when the flour is added so that it is easy to fold the flour into the egg mixture without deflating too much air from the egg mixture. Use a spatula to fold the flour into the egg mixture. Repeat with another 1/3 of the flour and then the final 1/3.
4
Pour batter into prepared pan. Bake for about 25-30 minutes. The surface of the cake should be light brown and be a solid shell/crust over the cake. A toothpick inserted should come out clean (be careful when inserting the toothpick as you don't want to break the shell too much. It is very delicate and will crack easily).
5
Let cake cool completely before removing. Decorate with powdered sugar and/or fresh fruit like strawberries.
Notes
This cake works best in a springform pan. Not only does it help the cake rise but it also is easier to remove. The cake has a very delicate crust/shell over it and it will break easily so you want a cake pan where the cake will easily come out of.
I don't recommend using smaller than 8 inch because the cake will take too long to cook if it is too thick. You can use bigger than an 8 inch pan but your cake will be much thinner and you will want to reduce baking time.
If you have questions regarding substitutions, please see the Ingredients section of the post.
The key to this recipe working is whipping the eggs until they are very thick and gently folding in the flour without deflating the egg mixture too much.