Whisk the eggs and sugar in a bowl over a pan of hot water.
Continue whisking until its light, creamy and double in bulk.
Remove from the heat and whisk until its cold and thick (ribbon stage).
Fold in the flour gently.
Grease a tin and line it with grease proof paper.
Pour in the mixture and bake at 270 degrees for 6 minutes.
Turn out on a sheet of paper and sprinkle with sugar.
Apply jam or desired sweet paste and serve.