Galician Easter sponge cake realfood style

Prepare all the ingredients. Remove the stone from the date and add hot water. We need two fairly large pans, because as it is a sponge cake without yeast, for it to rise, we must treat the egg whites and yolks in a very specific way and separately.

Separate egg whites from yolks. Beat the dates.

Add the date paste to the egg yolks and beat with a whisk until the mixture becomes whitish.

Add the sifted flour to the previous mixture and beat well.

Now we go to the egg whites. This step will take about ten minutes approximately. We beat the egg whites until they are stiff. Turn on the oven to 180.

This step is very important. In three batches we add the egg whites to the previous mixture and mix with enveloping movements. Grease our mold with oil or butter.

We add our mixture to the mold and put it in the lower part of the oven with heat below and at 170 degrees.

Let it cook for 40 minutes, turn it off and leave it inside for another ten minutes. We can insert a knife to see if it is cooked inside correctly. You can use it as a sponge cake, put chocolate on top.... Use your imagination! I really like this cake to dip in milk, it is super fluffy!