– 4 eggs
– 120g of sugar
– 100g of flour
– a pinch of salt


Whisk the egg yolks with the sugar until the mixture whitens and then add the sifted flour.
Beat the egg whites with the pinch of salt.

Pour 1/3 of the whites onto the mixture of yolks and mix vigorously enough to soften the dough and then incorporate the remaining 2/3 of the whites in a more delicate way using a spatula.

Pour the dough on a baking sheet lined with baking paper. Put in the oven 8 to 9min at 180 ° C.

At the end of the oven, unmold the sponge cake on a damp cloth, roll the sponge cake with the tea towel that replaces the filling. Cover and let cool.