Panelitas de San Joaquín (las originales)
In a bowl, whisk the egg whites until foamy. Add the sugar little by little and whisk until getting stiff peaks.
Add the egg yolks one by one whisking very good before adding the next one, add the anise and whisk well.
With a spatula incorporate little by little the cassava starch (previously sifted with the salt and baking soda).
Mix until combined.
In a rectangular baking dish, previously greased, pour the mixture and bake in a previously pre-heated oven at 180°C for 20 minutes or until a toothpick inserted in the middle comes out clean.
Remove the cake directly from the baking dish (don't turn off the oven) and lay it on a towel dusted with sugar.
Cut the cake in slices around 2 cm thick and bake in a lined baking tray and bake for 25 minutes or until golden brown.