Whisk the eggs and sugar in a bowl over a pan with hot water until the mixture is light, creamy and doubled in bulk.

Remove from the hot bath and whisk until cold and thick.

Fold in the sieved flour gently.

Take a small amount of the mixture and combine it with the melted butter and return to the rest and fold through.

Pour the mixture to a greased genoise doughnut mold and bake at a moderate heat of 200°-220°c.