STEPS:
* Heat the oven to 220 ° C (428°F). Break the eggs into a heat-resistant glass bowl. Place this bowl on a larger pot full of water, and put the pot on the stove. As the water boils on a low heat, exposing the glass bowl to the vapor, whip the eggs inside the glass bowl with a mixer until they are frothy. Add the powdered sugar and whip until the mixture thickens into a white cream. Remove the bowl from the vapor and add the flour and stir it well with a wooden spoon.
* Take a rectangular pan or baking mold of 20X30 cm (8X12 inches)and cover its bottom and sides with oil paper. Pour the dough into this and spread it. Put it into the heated oven and bake until it is pink. Spread a clean kitchen cloth on the counter and spread a large sheet of oil paper over this. When the angel cake has cooled, turn the mold over onto the paper. Carefully remove the oil paper on the angel cake. Roll the cake carefully, together with the oil paper under it and leave it like that.
