For a 24 x 14 cm  pan

Batter: 4 eggs, 140g sugar, 140g flour.

Topping: Whipped cream, fresh fruit (strawberries, kiwis, oranges, etc.).

Whisk the eggs and sugar together over low heat for a few minutes. Remove from the heat and continue to whisk until the mixture has cooled. Then gently fold in the flour.

Pour the batter into the buttered and floured pan and bake at 160°C for 30 to 45 minutes. Once the cake has cooled, cut it in half horizontally and spread the whipped cream over the bottom half. Cover the top half with fresh fruit.

Note: the eggs and sugar can be whisked together without heating but you will have to whisk for longer.