To bring the egg to room temperature, place the eggs (in their shell) for 5 minutes in a bowl of hot water.
If there are lumps of flour, break them up by giving a good power boosts with the whisk. Do not worry: the batter is robust enough to withstand this maneuver.
In the case of a regular pan (without removable bottom), line the bottom of the pan with parchment paper for easy removal. Another tip to check for doneness: the cake gives off a scrambled eggs smell when cooked.