Time:30 mins - 1 hourServes:8
Without flour for structure,this cake relies on the air and foam from the beaten eggs. It will rise in the oven to quite a great height,then collapse on itself as it cools from the weight of the trapped air. That might sound or look unappealing,but consider the “crater” a perfect cavity for holding a deliciously flavoured,softly whipped cream.
The cake can also be served warm,in which case spoon the cream onto the serving plate alongside the slice.