Receta de bizcocho del cumpleaños de mi abuela ! / My grandmother's birthday cake recipe 🎂

When we have the whites to the point of snow, we are going to add the sugar little by little, we will add it in the form of rain and completely. We continue beating until we get a dense meringue and when we have it ready we are going to reserve it while we prepare the next step. As what is coming now is quite fast, we are going to preheat the oven to 175ºC.

In a bowl we are going to put the yolks and we are going to beat them until they double in volume. And once we have the sparkling yolks, we are going to add the vanilla, the milk and the oil, very little by little and we are going to beat it until we have a whitish mixture.

Now that we have it ready, we will have a slightly thick mixture left, so the next thing we are going to do is add a little meringue and with the help of a mixing spoon or spatula we are going to incorporate it with enveloping movements.

Then we sift the flour together with the baking powder and when we have it, we are going to add a little flour and always mix it with enveloping movements. We are going to do these last two steps until all the flour and all the meringue are completely incorporated, that is to say, alternating them. This step is important that we do it little by little, since we do not want the mixture to drop or that we have lumps, so with patience we add it.

Now we grease a mold of 18 cm in diameter, with oil or butter, we pour the mixture of our sponge cake and we are going to bake it for 60 minutes at 175ºC. At 60 minutes, we open the oven and click with a cake tester to see if it is done, if we already have it ready, we will turn off the oven and leave it ajar for 5 minutes so that there is not a very large temperature contrast and the Biscuit. If you still need a little bit, add 10 more minutes and puncture again, each oven and mold is a world.And once the environment has warmed up, we remove it from the oven and carefully unmold it and let it cool completely on a rack