Ingredients

• Eggs: 3
• Lemon yogurt: 1 unit
• Sunflower oil: 1 measure (using the yogurt container)
• Sugar: 2 measures (using the yogurt container)
• Flour: 3 measures (using the yogurt container)
• Baking powder (Royal type): 1 sachet
• Cocoa powder: 2 tablespoons
• Butter: amount needed to grease the mold

Preparation

1. In a large bowl, add the eggs, lemon yogurt, sunflower oil, sugar and yeast. With a mixer, combine all these ingredients until you obtain a homogeneous mixture.
2. Add the flour gradually, making sure to integrate it well into the mixture.
3. In another container, take half of the dough (if you prefer, you can leave a little more of the white mixture). Add the cocoa powder and stir until well combined.
4. Grease a baking pan with a little butter and sprinkle it with flour. Remove excess flour by tapping the mold lightly.
5. Pour the white mixture into the mold. Then, add the cocoa mixture on top, forming thin layers. Repeat the process until you finish with both mixtures.
6. Preheat the oven to 180°C. Bake the cake for about 45 minutes. To check that it is cooked, you can insert a toothpick or skewer in the center; If it comes out clean, it’s ready.
7. Once cooked, let the cake rest and cool a little before removing it from the mold.

The marbled sponge cake is a delight that perfectly combines the best of two worlds: the traditional flavor of the sponge cake and the intense flavor of cocoa.