A delicious sponge cake, different to eat like this or in two layers and fill it with whatever you like, personally I like it with ham and carrot mayonnaise. But it could be with chicken, fish, tomato, etc.
1 envelope of asparagus cream soup
1 teaspoon of salt
200 grams of self-rising flour
5 whites whipped
3 tablespoons of oil
5 tablespoons of milk
Butter quantity needed
2 tablespoons flour 000
Sponge cake mold
Mix the yolks with the salt, the milk and the asparagus cream soup, when everything is integrated, add the egg whites, whipped to the point of snow, and integrate them with enveloping movements, gradually adding the flour, until everything is very homogeneous.
Pass the butter through the mold and then the flour, pour the previous preparation and take it to the oven at 180 degrees, for 25 to 30 minutes and unmold warm.