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.