9. Next, add the sifted flour and baking powder to the mixture and continue beating until the dough comes together.
10. Add two tablespoons of egg whites to lighten the mixture and stir.
11. Once the whites are incorporated, add the rest and continue mixing, little by little, stirring gently.
12. It is very important to make enveloping movements because it will give our cake the desired softness.
13. In a 20 cm diameter x 10 cm high mold, with a little butter or flour to facilitate unmolding, pour the dough little by little into the mold.
14. Hit the bowl several times on the table so that the air bubbles come to the surface.
15. Bake in a preheated oven at 170ºC, with the tray in front of the centre, for 55 minutes.
16. It is important not to open the oven during the first 45 minutes.
17. After 50 minutes, we check with a toothpick if our cake is ready, when the toothpick comes out dry, we will know that our cake is done.
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