Last week we published the recipe for almond ice cream, this week we bring you the recipe for the perfect complement, the sponge cake or Cuarto.
Traditionally prepared in paper liners but if you do not have on hand, like me, you can bake it in a large pan.
Serves: 6 – 8
6 large eggs.
100 gr. powder sugar.
100 gr. corn starch (Maizena)
Preheat oven to 170 º. Grease with butter and flour a pie pan approx. 24 – 26 cm., and place a baking paper on the bottom.
Separate yolks and whites. Beat the egg whites until stiff. Beat the yolks with sugar and corn starch until a smooth cream.
Mix the egg whites and yolks carefully.
Bake for 15 minutes, not open the oven during baking. After 15 minutes check that it is ready, remove from oven and throw the pie pan to the floor, do not panic, this way the cake not fallen.
Sprinkle with icing sugar.