Will need 50 g small brown sugar from the Mistral.

Sift the flour with the icing sugar.

Carefully separate the whites from the yolks.

Beat the whites with the salt until a thick mass, add the citric acid and sugar, beat for another 2-3 minutes. The weight should not be on the meringue, the peaks should be soft and gentle, but not fluid. To mass add the vanilla essence, a little beat up and pour the flour with the icing sugar, mix until smooth. Put the dough into the mold and knock a few times on the table. The form should be small, high, if circular, the diameter of 16-18 cm, in larger form, the sponge cake will shrink. I had a rectangular form 25*13*6,5 see Important point, the form does NOT lubricated and NOT powder. The dough will rise in dry form.

Bake in preheated oven to 180 degrees, 25-30 minutes.

The finished cake to turn on the grill and leave to cool in the form.

When the cake has cooled, run a knife along the walls, knocking to the biscuit fell out.

Slice with a sharp knife when the cake is well cooled.

Can be served with fruit sauce.

Cook the syrup of water and sugar, pour it over any frozen berries, let stand.

Good pie and chocolate sauce!

Bon appetit!