Bizcocho Esponjoso con Chispas de Chocolate (Sponge Cake for Tres Leches)

1.Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch baking pan or a 10-inch round cake pan.

2.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3.In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is pale yellow and thick. Beat in the milk, vanilla extract, and vegetable oil until just combined.

4.Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.

5.In a separate, clean, grease-free bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff, glossy peaks form.

6.Gently fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites until no white streaks remain. Be careful not to deflate the air.

7.Gently fold in the chocolate chips.

8.Pour the batter into the prepared pan and spread evenly.

9.Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be light golden brown and spring back when lightly touched.

10.Remove the cake from the oven and let it cool in the pan for 10 minutes before proceeding with soaking it in the Tres Leches mixture (if using).