Preheat your oven to 338°F / 170°C and line a 8 inh / 20 cm diameter round cake pan.
In the bowl of your stand mixer, place the eggs and sugar and beat with a whisk for about 5 minutes, until the mixture triples in volume.
Then sift the dry ingredients together into the egg and sugar mixture.
Immediately mix with a soft spatula, gently mixing from the outside inwards to incorporate the dry ingredients without dropping the preparation. (Be careful because dry ingredients often remain at the bottom of the vat).
Pour your cake batter into your pan and bake for 35-45 minutes.
Do not open the oven before the first 35 minutes, then check the baking with a cake tester or the blade of a knife, if the cake still feels too soft, continue baking for another 10 minutes.
Take the cake out of the oven and allow it to cool for about 10 minutes before removing it from the mould and allowing it to cool completely on a cake rack.
Cut your cake with a sponge cake lyre preferably when it is cold.