Strawberry sponge cake

Preparation

1. We put the butterfly on the blades. We separate the whites from the yolks, put the whites in the glass with a pinch of salt and mount them until stiff, programming 4 minutes, speed 3 1/2. We put them in a bowl and reserve.

2. We remove the butterfly from the blades. We put the yolks and sugar and program 2 minutes, speed 2. Now add the flour, the potato starch, the yeast and the yogurt. We program 30 seconds, speed 2.

3. We can now turn on the oven so that it warms up. We need it at 180º.

4. We continue with our recipe and weigh the oil.

5. Now, without programming time and with the cup placed on the lid, we program speed 2 and we are pouring the oil so that it falls inside the glass little by little. We stop the machine when we see that everything is integrated.

6. We put the mixture in the bowl where we had reserved the egg whites and we mix everything delicately, with enveloping movements. Add the strawberries and continue mixing, also gently.

7. We pour the mixture into our mold (mine was 23 cms) previously greased.

8. Bake at 180º for approximately 1 hour and 15 minutes. Be careful because the time will depend on your oven and also on the size of the mold. Use a skewer stick to know when it is ready (you click it with it and it will be done when it comes out clean).