INGREDIENTS:
For a diameter of 24 cm:
4 eggs
250 g sugar
200 ml sunflower oil
200 ml milk
160 g all-purpose flour for the white mixture
140 g flour + 20 g cocoa for the brown mixture
vanilla
powdered sugar for sprinkling
PREPARATION:
Whisk the eggs and the sugar until the mixture doubles in volume. Add the sunflower oil and milk and whisk again. Divide the mixture into two equal parts in two bowls. Sift 160 g of flour onto one of them and add vanilla. Sift 140 g of flour and the cocoa onto the other one. Stir both of them until they are homogenous.
Put 3 tablespoons of the white mixture in the middle of a greased and floured cake pan.
Continue with 3 tablespoons of the brown mixture right in the center.
Next put 3 tablespoons of the white mixture right in the center of the brown one. Keep doing this until you run out of the two mixtures.
Bake in a pre-heated oven at 200°C for about 30-35 minutes. Check whether it is ready using a wooden skewer.
Leave it to cool and sprinkle with powdered sugar.
