This is a very famous cake which tastes as stunning as it looks. I love to eat it as it is but you could also drizzle chocolate ganache on top if you like.
Just go ahead and bake, inspired from Josephine’s recipe I am sure you’ll fall in love with the sponge.
• 3 egg yolks
• 2 tbsp sugar
• 4 tbsp corn oil
• 4 tbsp milk
• 1 tsp vanilla extract
• 6 tbsp + 1 tsp cake flour, sieved
• 3 egg whites
• pinch of salt or 1/4th tsp cream of tartar
• 5 tbsp sugar
• 1 tsp cocoa powder, sieved
1. Pre-heat oven to 150ºC but bake at 130 with both top and bottom rods on and in the middle rack.
2. In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla and milk, Sift in the cake flour and whisk until smooth as shown in the picture.
3. In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar or salt and sugar a little bit at a time until stiff peaks.
4. Gently fold in the cake batter into the whites, and mix until incorporated using cut and fold method. Do not deflate the whites by beating vigorously.
5. Pour 1/3rd of the batter into a separate bowl, and add the (C) cocoa powder, mix until well combined. Spoon 3 tablespoons of the plain batter into the centre of the 6-inch cake pan. Then add two tablespoons of the cocoa batter on top and repeat until all batter has been used. Make a pattern if u wish wish a toothpick on the top.
6. Use a large baking pan and put cold water and then place the cake tin over the water bath and bake for 60 minutes.
7. Once cooked, leave to cool for 15 minutes, keeping the oven door slightly open and then take out the tin and drop from high once to prevent the cake to shrink too much during cooling.
8. Cool completely before serving.