Melt the butter in a saucepan over very low heat.
Separate the egg whites from the yolks. Put the yolks in a salad bowl. Whisk them with half the sugar until they whiten. Add a pinch of salt to the whites, beat them until stiff using the electric beater.
Mix the remaining sugar with the melted butter. pour it into the yolks without ceasing to stir. Flavor with orange blossom water Incorporate the sifted flour and egg whites delicately.
Line a special tin (*) for spit cake with oiled aluminum foil. Thread it on the spit. Set up the spit, under which you will place a dish or buttered aluminum foil to collect the dough.
Pour, spoonful by spoonful, a little of the preparation on the rotating spit, collecting the dough which slides into the dish provided for this purpose. Wait until the first layer is golden and repeat until the batter is used up.
Let cool, carefully unmold and wait for complete cooling before serving.
To accompany it you can serve a vanilla, orange or chocolate custard.
(*) The mold is a fluted or smooth wooden cone, crossed by a pin. The dough is placed on this cone placed in front of the fire. The cookie rotates as you cover it with the dough in spoonfuls that cook as you go.
