Separate the whites from the yolks in two different containers. Beat the whites with a whisk at low speed. When they start to foam and without stopping beating, we add little by little half of the sugar. We continue beating for another six to eight minutes at high speed until we get a firm meringue.
Then without the need to wash the rods, beat the egg yolks together with the rest of the sugar. The color will change and they will become pale, they will also increase in volume due to the amount of air incorporated. We stop beating when the rods draw a line on the yolks.
Add the flour, sifted, and the whites, beaten, to the container with the yolks. We will do it alternately and in three parts, integrating the flour or the whites with enveloping movements and a lot of softness. We do not add the next ingredient until the previous one is well incorporated.
We cover the base of a mold with a diameter of 18 cm and high walls with a disc of parchment paper. Pour the dough inside and smooth the surface. Place in the oven, preheated to 160º C with heat above and below, and cook for 35-40 minutes or until we see that it is well cooked.
The cooking time will depend on each one’s oven, as well as the temperature that can fluctuate 10º C up or down. Once the cake has been removed from the oven, Let it cool down before unmolding. We can sprinkle with icing sugar at the time of serving, optional.
