Pre heat the oven to 170 degrees Celsius.
In an electric mixer, begin beating the egg whites and add the castor sugar in 3 parts. Beat until a stiff and glossy Meringue is made. This is called a French Meringue.
Reduce the mixing speed and add the yolks directly into the
Do not over mix and continue beating for a few seconds only
until the yolks are not visible.
Gently fold in the flour using the cut and fold method, again
keeping in mind to not over mix the batter.
Prepare a piping bag with a 12/14 mm nozzle and a tray. Fill the batter into the piping bag and pipe out short lines adjacent to each other without leaving a gap.
This length of this piped row should be the same as the circumference of the chosen ring so that it concentrically encloses the cake.
Bake in the preheated oven for 15-17 minutes. Allow to cool completely