Ingredients :

6 eggs, yolks seperated from whites
175 gms sugar
150 gms flour sifted
90 gms butter, melted and cooled (optional)
9" round cake tin
¼ tsp Vanilla Essence

Procedure :

In a bowl, whisk the egg yolk with the sugar until the mixture is pale and falls in a thick ribbon. Beat the egg whites till very stiff. Fold in the flour in 2 or 3 additions, alternating with egg whites and butter. Pour the mixture into a buttered and floured cake tin. Bake in an Oven pre-heated to 1 70ºC for 35 to 45 minutes for a deep cake, 20 to 25 minutes for shallow cake. The cake is done when the edges have left the sides of the tin. Cool the cake on a wire rack.