SPONGE CAKE RECIPE

INGREDIENTS:

3 eggs L, (large), or 4 M, (medium).

1 lemon yogurt

1 measure of sunflower oil, (with the yogurt container)

2 measures of sugar

3 measures of yogurt, of flour

1 sachet of Royal baking powder

2 tablespoons cocoa powder

Butter to grease the mold.

METHOD:

1. In a large bowl, add the three eggs, the lemon yogurt, a measure of sunflower oil (with the yogurt container), two measures of sugar, and 1 sachet of baking powder. Beat everything with the mixer and now add 3 measures of yogurt, flour; incorporating them one by one.

2. In another bowl, pour half of the dough (I like to leave more of the white). Add a couple of tablespoons of cocoa powder and mix well.

3. Now, with the help of kitchen paper, grease the baking pan, or ovenproof dish of your choice, and sprinkle with flour. Turn over to remove the excess.

4. Add the white mixture, and then the cocoa mixture, I usually make several thin layers, always pouring in the center, one on top of the other.

5. Preheat the oven to 180º, with heat up and down, and bake for about 45 minutes. Check that it is done by pricking with a long toothpick or a skewer in the center and checking that it comes out clean.

6. Leave to cool and unmold.

7. Enjoy your MARBLED SPONGE CAKE.