1. Separate the egg whites from the yolks
. Carefully separate the whites from the yolks. For this recipe, we will only use the whites, as they are what give it its characteristic airy texture. Place them in a clean, dry bowl; any trace of fat could prevent them from whipping properly.
2. Whisk until stiff peaks form
. Add the sugar and a pinch of salt to the egg whites. The salt is not there to enhance the sweetness but to stabilize the meringue. Whisk by hand or with an electric mixer until the egg whites are stiff, glossy, and form stiff peaks. This step is crucial: the better the egg whites are whipped, the fluffier the cake will be.
3. Prepare the pan.
Place a non-stick pan over medium heat and lightly oil it. You don’t need much; just enough to prevent the cake from sticking.
4. Bake the cake.
Pour the meringue into the pan and spread it evenly with a spatula, giving it a rounded shape and a uniform thickness. Bake for about 5 to 7 minutes over medium heat. It is important not to increase the heat too much to prevent the cake from browning too quickly on the outside and remaining raw inside.
Using a wide spatula and with great care, turn the cake over so that it browns on the other side. Let it cook for a few more minutes, until it is lightly golden and firm to the touch.
5. Serve and enjoy.
Unmold the cake and serve it immediately. You can enjoy it plain or sprinkled with powdered sugar.
