Beat the eggs with electric whisks until you get a light and frothy mixture.
Add the vanilla flavoring, the oil in a thin stream, and the milk.
Add 220 g of sifted flour, the baking powder, and the vanilla.
Divide the batter into two parts: add the cocoa and milk to one, and the remaining 30 g of flour to the other.
Pour two tablespoons of the light batter and two of the dark batter alternately into a plumcake mold lined with parchment paper.
Bake in a static oven at 180°C for 35-40 minutes, checking the cooking with a toothpick.
Electric whisks
Plumcake mold
Parchment paper
Store in an airtight container for 2-3 days.
Suitable for a 25x11 cm mold.
Italia, Sicilia
| Energy (kcal) | 338.97 |
| Carbohydrates (g) | 42.73 |
| of which Sugars (g) | 22.98 |
| Fat (g) | 15.8 |
| of which Saturates (g) | 4.59 |
| Protein (g) | 8.1 |
| Fiber (g) | 2.21 |
| Sale (g) | 0.15 |
