A delicious spongy homemade sponge cake , ideal to eat as is, with jam or to dip in milk.
1.- Beat the eggs with half the sugar. Beat for a few minutes, until the egg is well oxygenated and has doubled the size
2.- We throw out the rest of the sugar, milk and oil. Milk if it is hot better but at least, that it is not cold from the fridge. This way we will have the sponge cake morespongy. We mix until everything is well integrated.
3.- It is the turn of the most solid ingredients. We put the flour and baking powder in a sieve or sieve and sieve it over the mixture.
4.- We spread a mold well of butter and sprinkle with flour, so that it does not stick. We put the mixture here.
5.- In the oven preheated to 180ºC, we put the mold into the slit of the medium for about 30 minutes. The time is indicative. A reliable way to know if it is done is to prick a bit with the fork and leave clean, it will mean that our cake will be ready. If you see that it is done in less time, you can cover it with aluminum foil, so that it does not burn on the outside but ends up cooking inside.
