200 g of flour
200 g sugar
1⁄2 packet of yeast
125 g of butter
Preheat the oven to 180°C (thermostat 6). Separate the whites from the yolks.
Beat the yolks with the sugar until the mixture whitens and foams.
Add melted butter, flour and yeast and mix well.
Beat egg whites until stiff.
Gently fold the egg whites with the previous mixture.
Butter a round mold of about 20 cm in diameter and pour in the mixture.
Bake for 45 minutes. Check the cooking with the tip of a knife, it must come out perfectly dry, otherwise prolong the cooking.