To prepare this delicious cake, we start by ensuring we have all the necessary ingredients at hand. In a large bowl, we will mix the egg yolks with the sugar, using an electric mixer on medium speed, until we obtain a fine and fluffy cream. This is our base, which will provide a rich taste and soft texture to the cake. We gradually add the oil and continue mixing to ensure it integrates well.
In another bowl, we combine the flour with the baking powder and rum essence. It is important to sift the flour, as this step will help avoid lumps in the mixture. After mixing the dry ingredients, we gradually add them to the egg yolk mixture, mixing with a spatula or with the mixer on low speed until we obtain a homogeneous dough.
We prepare a baking tray, lining it with parchment paper to prevent sticking. We pour the obtained dough into the tray, ensuring it is evenly distributed.
Next, we take care of the egg whites. We beat them until stiff peaks form at high speed. Then, we gradually add the sugar, continuing to mix until we obtain a shiny and fluffy meringue that shines. It’s time to add the oil and incorporate the sifted flour with the baking powder and vanilla essence. We mix carefully to avoid deflating the air in the meringue, resulting in a light composition.
Over the yellow dough in the tray, we sift the cocoa evenly, making sure to cover the entire surface. This step will add an intense chocolate flavor and provide a nice color contrast. Then, we carefully pour the egg white mixture over the cocoa layer, leveling it slightly with a spatula to achieve a smooth surface.
Now, we place the tray in the preheated oven at 170 degrees Celsius. We let the cake bake until it becomes golden and easily pulls away from the edges of the tray, a process that takes about 30-35 minutes. It’s time to enjoy the enticing aromas filling the kitchen. After it has baked, we let the cake cool in the tray for 10-15 minutes, then transfer it to a rack to cool completely.
Once cooled, the cake can be decorated to taste or served plain, letting the flavors speak for themselves. Enjoy!
In another bowl, we combine the flour with the baking powder and rum essence. It is important to sift the flour, as this step will help avoid lumps in the mixture. After mixing the dry ingredients, we gradually add them to the egg yolk mixture, mixing with a spatula or with the mixer on low speed until we obtain a homogeneous dough.
We prepare a baking tray, lining it with parchment paper to prevent sticking. We pour the obtained dough into the tray, ensuring it is evenly distributed.
Next, we take care of the egg whites. We beat them until stiff peaks form at high speed. Then, we gradually add the sugar, continuing to mix until we obtain a shiny and fluffy meringue that shines. It’s time to add the oil and incorporate the sifted flour with the baking powder and vanilla essence. We mix carefully to avoid deflating the air in the meringue, resulting in a light composition.
Over the yellow dough in the tray, we sift the cocoa evenly, making sure to cover the entire surface. This step will add an intense chocolate flavor and provide a nice color contrast. Then, we carefully pour the egg white mixture over the cocoa layer, leveling it slightly with a spatula to achieve a smooth surface.
Now, we place the tray in the preheated oven at 170 degrees Celsius. We let the cake bake until it becomes golden and easily pulls away from the edges of the tray, a process that takes about 30-35 minutes. It’s time to enjoy the enticing aromas filling the kitchen. After it has baked, we let the cake cool in the tray for 10-15 minutes, then transfer it to a rack to cool completely.
Once cooled, the cake can be decorated to taste or served plain, letting the flavors speak for themselves. Enjoy!
Ingredients
For the yellow mixture, we need: 6 egg yolks, 3-4 tablespoons of sugar, 3 tablespoons of oil, 3 tablespoons of flour, rum essence, 1/2 teaspoon of baking powder. For the white mixture, we need: 6 egg whites, 3 tablespoons of sugar, 3 tablespoons of oil, 3 tablespoons of flour, vanilla essence, 1/2 teaspoon of baking powder, 2-3 tablespoons of cocoa.