Step 3: Combine the eggs and sugar in the bowl of an electric mixer fitted with an egg beater, and beat on high for about 10 minutes, or until the mixture is frothy and doubled in volume.
Step 4: In a separate dish, whip the cream with a whisk until smooth and frothy, then set aside.
Stage 5: Reduce the speed of the electric mixer to low and gradually add the dry flour mixture from step 2 to the meringue mixture from step 3, beating until the mixture is uniform.
Step 6: Combine the whipped cream from step 4 with the flour mixture from step 5.
Step 6: Evenly pour the cake batter onto the two prepared cake trays, then bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 7: When the cake is done, remove it from the oven and cool for 10 minutes in the mold before gently removing it from the shape and cooling thoroughly on a wire rack. Before slicing, cover the cooled cake with cling film and chill for at least 2 hours before slicing.
MERINGUE BUTTERCREAM
