This cake was inspired by Jo from Jodelibakery but obviously what I made is no comparison to what Jo made. The cake was so beautiful and I had to make it and since i don't have cake emulsifier, I could not use her recipe but I used her recipe for her Raspberry Swiss Roll instead.
Cake Tin: 9 inch springform
50 gm castor sugar
6 egg yolks
1 tsp vanilla
38 gm oil
15 gm milk(half and half)
45 gm cake flour
45 gm cornflour
3/4 tsp baking powder
6 egg whites
55 gm castor sugar
1/2 tsp cream of tartar
1 1/2 tbsp cocoa powder dilute with 1 tbsp warm water
Preheat oven at 350 F(convection) or 180 C
Beat the sugar and egg yolk(A) until creamy. add vanilla, corn oil and milk and mix well.
Sift cake flour, cornflour and baking powder into egg yolk mixture and fold till well combined.
In another clean mixing bowl, whip egg whites and cream of tartar until foamy. Add the sugar(B) and continue to whip until stiff peaks form.
Take 1/3 of egg whites and fold into the egg yolk mixture. Mix until combined and add in the rest of the egg whites. Fold in gently.
Divide mixture into 2 portions. 2/3 portion will be plain and fold in the cocoa mixture into the 1/3 portion and mix well.
With a tablespoon, scoop 4 heaped tablespoons of plain batter into middle of cake tin, then scoop 4 less heaped tablespoons of cocoa batter and drop it on top of the first plain mixture. continue this procedure but using less batter as you go.
Bake in oven for 35 - 40 mins until done, test with a cake skewer.
Take cake out of oven and invert cake. Leave cake inverted until cooled.
When cake is cooled. Run a knife along the sides of cake pan before removing the springform.