Pre-heat the oven to 180c. Grease, flour and bottom line an 18cm cake tin.
1. Place the eggs into a medium mixing bowl and whisk lightly until the whites and yolks are combined. Add the sugar and whisk well until the mixture is really thick, creamy and almost white - the whisk will leave a trail as it beats.
2. Using a metal spoon or spatula lightly fold in the flour.
3. Pour the mixture into the prepared cake tin and bake for about 30 minutes.
Cool on a wire cooling rack. When the cake is absolutely cold, slice in half and fill.
This is delicious filled with raspberry jam and whipped cream.