Ingredients
– 3 eggs
– 250g of flour
– 100g of sugar
– 1 tablespoon of baking powder
– 120ml of milk
– 100ml of sunflower oil
– 1 Teaspoon vanilla extract
– 1 teaspoon ground cinnamon
Lets go cook
– We beat the eggs with half the sugar. Beat for a few minutes, until the egg is well oxygenated and has doubled in size
– We add the rest of the sugar, the milk, the oil, the cinnamon and the vanilla essence. The milk is better if it is hot, but at least it is not cold from the refrigerator. This is how we will have the most spongy cake. We mix until everything is well integrated.
– It is the turn of the most solid ingredients of the milk cake. We put the flour and baking powder in a sieve or a strainer and sift it over the mixture.
– We spread a mold well with butter and then sprinkle with flour, so that it does not stick. We put the mix here.
– In the oven already preheated to 180ºC, we put the mold in the middle slot for about 40 minutes. The time is indicative. A reliable way to know if it is done is to prick it a bit with the fork and it comes out clean, it will mean that our sponge 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 that it finishes cooking inside.