Clarify the eggs. Blanch the yolks with 120 gr (4 ounces) of sugar (blanch: whip until the mixture becomes white). Whisk up the whites and at the end, mix in the remaining sugar (80 gr) and carry on whisking for 30 seconds. Lay the whites on top of the yolks and gently mix by lifting with a spatula. When done, mix in the roasted hazelnut powder. Poor the mixture into a a non-adhesive sponge-cake
baking-tin (Tefal or Flexopan). Bake for 35-40 mn at 180° C. As usual, probe the cake
with the tip of a knife which should come out hot and dry.