For large cake
3 large eggs
80 grams (3 oz.) plain flour (maida)
80 to 110 grams (3 to 4 oz.) fine tea sugar or powdered sugar

For small cake
2 large eggs
50 grams (2 oz.) plain flour (maida)
50 to 80 grams (2 to 3 oz.) fine tea sugar or powdered sugar

Method
1. Sieve flour.
2. Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for large cake, and 225 mm. x 100 mm. (9" x 4") or 150 mm. (6") diameter tin for small cake.
3. Beat eggs and sugar very well until thick and double in quantity.
4. Fold in well - sieved flour carefully and mix gently with a metal spoon.
5. Pour mixture into prepared baking tin.
6. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
7. The cake is ready when it leaves sides of tin and is springy to touch.
8. Take out from oven and leave for 1 minute. Loosen sides with a knife, invert tin over a rack and tap sharply to remove.
9. Cool cake.