Cafareles (Small Sponge Cakes)

Ingredients

• 12 eggs
• 500 grams sugar
• 500 grams oil
• 1 Armisén soda (gaseosa Armisén)
• 10 grams lemon essence
• 600 grams flour

Instructions

1. Beat the dozen eggs extensively by hand and set aside. Gradually incorporate the sugar into the beaten eggs, mixing well until completely dissolved. Once smooth, add the oil a little at a time, ensuring everything is thoroughly combined.
2. Add the Armisén soda (gaseosa Armisén)—first the yellow paper wrapper and then the white—along with the lemon essence. Slowly fold in the flour, a bit at a time, until the batter becomes very light and spongy.
3. Fill small paper boxes or cases with the batter, filling each only halfway (the cafareles will rise significantly during baking). Bake in the oven until golden and set.
4. Note: The author emphasizes hand-beating the eggs from the start and the gradual incorporation of each ingredient to achieve the desired spongy texture.