I have made good ones, but not with this oven, which I probably wouldn't even use to make one. I think the success is due to the egg whites, they have to be whipped very well, and the bowl you whip them in has to be squeaky clean, without a hint of grease. Make sure you don't have any yolk in your egg whites, so the cake gets the lift it needs. You have to mix the ingredients slowly, not all at once, so they become properly incorporated. Tiptoe around the house, and don't open the oven door while the cake is cooking, or it could fall, so it's best not to bake it when people will be coming in and out, slamming doors and cabinets.
