🍫cotton or japanese sponge cake 🥢

In a saucepan heat a little milk and oil, add the cocoa, the date paste and the sifted flour. Separate the yolks from the whites, add the yolks one at a time to the previous mixture.

On the other hand, whip the egg whites with a pinch of salt until they form peaks. Take a third of the whipped egg whites and add them with wrapping movements in the dough, when it is well incorporated add this mixture to the rest of the egg whites always with wrapping movements from bottom to top.

Put the mixture in a nonstick mold of about 18 cm in diameter or an elongated one, which has a medium height. Bake in a preheated oven at 150 degrees in a bain-marie for 30-35 minutes. It is important not to open the oven during the baking. When you turn off the oven, leave the cake inside so that the temperature change is not abrupt. If you notice that it is browning too much on top, cover with aluminum foil the last 10 minutes of baking.