Ingredients:
– Small eggs: 6 pieces
3. Add yogurt, salad oil, and 30 grams of granulated sugar to the egg yolks. 4. Stir thoroughly with a whisk until fully combined. 5. Sift the flour into the egg yolk mixture. 6. Mix well and evenly. 7. Add 45 grams of sugar to the egg whites, and whip with an electric mixer. 8. As shown in the image, when the whisk can lift and form stiff peaks, stop whipping. Preheat the oven. 9. Use a rubber spatula to take a portion of the egg white foam, add it to the egg yolk mixture, and quickly fold until evenly combined. 10. Pour the evenly mixed egg yolk mixture back into the egg white foam. 11. Quickly fold using a cutting motion until evenly combined. Then divide evenly into two portions.
12. Sift the cocoa powder into one portion of the cake batter. 13. Fold gently until well combined. 14. Prepare the mold. Hold both portions of cake batter simultaneously and alternately pour the different colored batters into the mold. 15. Gently tap the mold to release air bubbles, then place it in the oven. Bake at 150°C for 60 minutes. 16. Once baked, invert the cake to cool completely. 17. After complete cooling, the cake will shrink to a flat and even state. 18. Demold the cake.
