In a bowl break the eggs and add castor sugar.

Place your mixing bowl on top of a saucepan with hot water in it. Whisk well until it turns white in colour and double in size. The hot water enables to speed up the whisking process.

Add the vanilla essence

Add the flour bit by bid as you fold in with a serving spoon or you can continue whisking until all flour is used

Grease a small sufuria (saucepan) and turn the mixture inside

Use a grease proof paper to cover on top and tie with a string.add aluminium foil and tie again. You can add non perforated polythene bag to ensure no water adds up to your mixture while cooking.

Place your small saucepan into a larger saucepan that has boiling water. Let the cake cook for 1 to 1 and half hours

Remove your cake and serve as desired