Delicious homemade Bizcochuelo

Preheat the oven to 180°C. This is essential to get the perfect fluffiness in your sponge cake.

Beat the eggs with the sugar until you obtain a creamy and uniform mixture. This stage is very important, so I recommend you do it with a mixer to make sure everything is well incorporated.

Add the sifted flour and baking powder, alternating with the milk and continue beating on low speed. Here I recommend adding the dry ingredients a little at a time to avoid lumps.

Add the vanilla essence to taste and beat a little more until all the mixture is well integrated.

Pour the batter into a greased baking pan and bake in the oven for approximately 40 minutes. Remember not to open the oven during the first 20 minutes so that the cake does not fall apart.

After the time has elapsed, check that the cake is ready by inserting a toothpick in the center of the cake. If the toothpick comes out clean, your cake is ready to come out of the oven.

Tip: A secret to make your sponge cake even fluffier is to separate the egg whites from the egg yolks and beat the egg whites until stiff and then fold them into the mixture.