How to make
Crack the eggs into a bowl. Add the sugar and beat with a mixer, until a smooth mixture is obtained.
Sift the flour with the two vanillas and a pinch of salt. Add it in small portions to the egg mixture, while stirring gently from the bottom up, so that the mixture does not lose its volume.
Pour 6 tbsp. of lemonade or sparkling water and 6 tbsp. of sunflower oil. Homogenize the cake mixture well.
Grease a round cake tin with butter and sprinkle it with breadcrumbs.
Shake off the excess. Pour the beaten mixture. Bake the sponge cake at 360°F (180°C) in a preheated oven for about 25-30 minutes.
Wait 5 minutes before turning the mold over and taking out the cake. Cool it on a wire rack.
In a small pot pour a tea cup of water, add the sugar and sifted cocoa. Boil the syrup, after boiling it for about 5 minutes.
Remove the pot from the heat and add the butter. Stir, until it has melted. Use a stick to make holes in the sponge cake. Pour the cooled syrup into them.
Sprinkle the moist sponge cake with powdered sugar. The sponge cake is always successful and very tasty!
Enjoy!
