Gâteau à la Broche

• 500 g/1 lb 2 oz plain flour, sifted
• 500

Put the flour, sugar, egg yolks, egg whites and butter in 5 separate bowls. Beat the egg whites until stiff.

Take another bowl large enough to hold all the ingredients and put in a spoonful of each at a time, mixing all the time. You really need two people for this operation, so that one can add the ingredients while the other mixes. When everything is well mixed, add the rum and salt.