2. Slowly beat in the sifted flour, without releasing air from the mixture.
3. Pour into a 20cm baking pan covered with parchment.
4. Bake for 50 minutes at 160°C/330°F, then open the oven door and let cool for 10 minutes.
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2. Slowly beat in the sifted flour, without releasing air from the mixture.
3. Pour into a 20cm baking pan covered with parchment.
4. Bake for 50 minutes at 160°C/330°F, then open the oven door and let cool for 10 minutes.
