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4 eggs

250 gr sugar

250 gr self raising flour

160 butter

2 packages vanilla sugar (20 gr)

Beat the butter, sugar and egg yolks till a homogeneous light

mixture. Sift the flour and slowly add to the batter, stirring

constantly. In a separate bowl, beat the egg-white until very stiff.

Preheat the oven on 170 C. With a spatula, slowly and carefully

add the egg-white to the batter. Grease a 21cm diameter round mould

with butter and dust some flour over it. Fill the mould with the

3/4th filled. Bake on

170 C for 45 minutes, or : stop

baking when you put a knitting needle in the cake and nothing sticks

on it. After baking, remove immediately out of the mould and cool

the cake on a tray.