This is a froth style cake that has no counterfeit leaveners (heating powder or preparing pop). It gets its volume exclusively from whipped eggs — either entire eggs or basically whites. This cake takes well to being absorbed an enhanced syrup (have a go at dousing with a lemon syrup and present with a touch of lemon curd), layered with whipped cream and crushed berries, or whenever heated up dainty, overflowed with the Christmas exemplary, Buche de Noel.