Whisk the eggs with the sugar and vanilla sugar for 5 minutes until pale and fluffy.

Ingredients

• 220 gEGG WITHOUT SHELL
• 200 gSUGAR
• 1 packetVANILLIN SUGAR
• 2 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
• 1 dlSUNFLOWER OIL
• 300 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 1 packetBAKING POWDER
• 2 15 ml tablespoonCOCOA POWDER, UNSWEETENED
• 5 gBUTTER, UNSALTED editorial addition
• 5 gFLOUR, WHEAT FLOUR, SEMI-COARSE editorial addition
• 1 15 ml tablespoonSUGAR

Method

1. Whisk the eggs with the sugar and vanilla sugar for 5 minutes until pale and fluffy.
2. Beat in the milk and oil, then fold in the flour sifted with the baking powder.
3. Pour half the batter into the greased and floured tin, stir the cocoa into the rest and pour on top; swirl lightly with a fork.
4. Bake in an oven preheated to 170 °C for 45–50 minutes (test with a skewer).
5. Cool in the tin for 10 minutes, turn out and dust with icing sugar.