Preheat the oven to 160°C, in static mode, with top and bottom heat.

Line the bottom of the springform pan with parchment paper and grease the edges with butter.

Separate the whites and the yolks into two different bowls.

Add half of the sugar to the bowl of egg whites. Whip the egg whites with an electric whisk to stiff peaks. Stop beating when you see that the whites are already forming a line, and that will tell you that they have reached the snow point. Set aside.

Add the rest of the sugar to the bowl of yolks. Blend the mixture without having to clean the mixer. The yolks will become whiter, and you can stop beating when, as with the egg whites, you see that a line is drawn.

Add the flour to egg yolks little by little through a strainer or sieve. Now, with enveloping movements, integrate the mixture. So that the volume does not decrease, alternate spoonfuls of egg whites and sifted flour. Be careful not to let the mixture go down, since it does not contain yeast or baking powder. Add more flour and when you see that it is difficult for you to work the mixture, add more egg whites. Continue mixing with enveloping movements until you finish incorporating both egg whites and flour.

Pour the cake batter into the spring form pan. Smooth the surface with a spatula.

Unmold the cake before it cools and flip it onto a rack. Allow it to cool completely.