Preheat the oven to 320°F (160°C).
Place the eggs in the stand mixer's bowl, whisk and add the teaspoons of boiling water - one at the time. You should get a frothy mixture.
Still mixing, add the sugar and whisk until frothy again.
Pour in the flour through a fine sieve and delicately, to incorporate as much air as possible, mix with a wooden spoon.
Butter the cake mold and sprinkle it with a tablespoon of sugar, shake and swing to make sure it adheres to all the surface, including walls.
Pour the mixture inside the mold and bake 35-45 minutes (stick in a wooden skewer or a knife, if it comes out clean, the cakes is ready).
Bring to room temperature before unmolding the cake.