Crack the eggs into a bowl and add sugar.

Whisk until airy.

Put flour and baking powder in a separate bowl and mix together, then sift it over the bowl with the egg mixture.

Grease a springform (mine is Ø 24 cm) and pour the batter into the form. Use the back of a tablespoon to push the batter from the center towards the edge of the springform, to avoid it rising too much in the middle - we want it as flat as possible.

Bake it at the bottom of a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 30 minutes. If you think it is getting too dark on top, you can cover it with a piece of baking paper while it finishes baking.

Remove the cake from the oven and turn it out of the springform, so it lies "upside down". Let it cool on a rack.

Cut the cake into 3 thin cake layers with a knife. Insert 8-10 toothpicks in a straight line around the cake to easily mark where you want to make the first cut. This way the knife has something to guide it.