Whisking method

The only raising agent for cakes made this way is the air trapped in the mixture by whisking.

Put the eggs and sugar together in a heatproof bowl.

Place the bowl over a pan of hot water and whisk using a balloon whisk or electric hand beaters until the mixture is thick enough to leave a trail when the whisk is lifted.

Remove the bowl from the pan and continue to whisk until cold. Gently fold in the sifted ingredients until just combined. Do not beat or overfold or you will lose the air that has been beaten into the mixture.