Step 1

Preheat oven to 350°F with the baking rack in the middle.

Step 2

To a large mixing bowl add 4 eggs and whip with a mixer on high speed for about a minute or two or until slightly foamy. Then while continuing to whip add 3/4 cups sugar slowly pouring it in. Continue whipping for 15-20 minutes.

Step 3

When you raise the whisk the batter ribbon should not disappear for about 2-3 seconds. If it falls and disappears right away, just continue whipping.

Step 4

In 2 or 3 additions sift in the flour over the whipped eggs and carefully fold it in with a wooden spoon or a spatula. Fold just until no streaks of flour appear.

Step 5

For easier cleanup line a round 8-inch cake pan (2 inches tall) with foil and spray the bottom, not the sides, with cooking spray. If you do not have a 2 inch tall baking pan, use two 8 inch round pans with 1 1/2 inch tall sides.

Step 6

Pour the batter into the baking pan, then grab both sides of the pan and swirl the pan in a circular motion back and forth gently several times. Wrap the baking pan with wet baking strips if you have them and place in preheated to 350°F oven for about 30-35 minutes.

Step 7

Check the cake with a toothpick or a skewer by inserting it in the middle. The toothpick should come out clean with no crumbs. Do not check sooner than 25 minutes.

Step 8

Remove from the oven and allow to cool inside the pan for about 30 minutes. Now peel the foil off and cool completely on a cooling rack.

Step 9

For best texture, leave the cooled cake covered in plastic wrap on the table for around 8 hours. You can use the cake even if you don't let it mature for 8 hours, but the cake will be a lot crumblier if you do not.