Slöngukaka

Preheat the oven to 180°C (350°F).

Separate the eggs into yolks and whites in two clean bowls.

Whisk the egg whites with an electric mixer until stiff peaks form, gradually adding 150 g of sugar while beating.

Gently fold the egg yolks into the meringue mixture one at a time until fully incorporated.

Sift together the flour and potato starch in a separate bowl.

Gently fold the flour mixture into the egg mixture until just combined, being careful not to deflate the meringue.

Pour the batter into a greased 20 cm round cake tin or similar baking vessel.

Bake in the preheated oven for 20-25 minutes until the cake is golden and a skewer inserted in the center comes out clean.

Remove from the oven and allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.