6 egg whites
6 egg yolks
2 cups (400 g) sugar
2 teaspoons vanilla essence or grated lemon rind
3 cups (360 g) flour
11/2 teaspoons baking powder
3/4 cup (170 ml) hot water
Grease, flour and line a round tin of 26 to 28 cm.
Whisk the egg whites with 2 tablespoons of sugar until they form stiff peaks.
In another bowl, beat the egg yolks with the vanilla for 10 minutes with an electric mixer, until they are light and fluffy.
Spoon the whipped egg whites into the second bowl and keep beating.
Drizzle the rest of the sugar and beat vigorously for 10 more minutes.
Sift the flour and baking powder twice and start folding it into the bowl, alternating with the hot water.
Pour mixture into the tin and bake in a moderate oven for about 45 minutes.
Remove from the oven and turn out on a wire rack to cool completely.
Remove the paper.