Nesquik Cake

In a bowl, combine the eggs, sugar, and salt. Beat until the mixture becomes pale and almost white.

Add the sunflower oil and continue beating until fully incorporated.

Add the milk and yogurt, beating continuously until you achieve a smooth and homogeneous cream.

In a separate container, sift the cornstarch and self-rising flour. Gradually add this to the previous mixture, folding gently with a spatula using smooth, circular motions.

Gently fold in the Nesquik. Once everything is well combined, pour the batter into a greased and floured cake pan, 23 to 25 cm in diameter.

Bake in a preheated oven at 180°C (350°F) for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the sponge cake from the oven and let it cool completely before removing it from the pan.

In a bowl, whip the heavy cream with the sugar until it reaches a soft whipped cream consistency.

Slice the sponge cake in half horizontally and fill it with the whipped cream.

Dust the top of the cake with powdered sugar or icing sugar before serving.