How to make
Crack the eggs into a large bowl, add the sugar and beat with a mixer, until a smooth and fluffy cream is obtained. Pour in the sunflower oil and milk in a thin stream.
In another bowl, sift the flour along with the baking powder, the ground almonds, a pinch of salt and the vanilla. In small portions, add them to the egg mixture, by stirring with a spoon from the bottom to the top.
Dissolve the nescafe in 3-4 tbsp. of water. Separate a bit of the prepared mixture into a bowl. Pour the dissolved coffee and homogenize, until a dark color is obtained.
Grease a round cake tin with cold butter. Sprinkle with breadcrumbs. Shake off the excess.
Pour half of the yellow cake mixture. Using a strainer, sprinkle thick cocoa. Carefully pour the coffee mixture over it. Sprinkle again with cocoa and pour the remaining yellow mixture.
Bake the sponge cake at 360°F (180°C) in a preheated oven with a fan for about 30 minutes.
Test the marble sponge cake with a wooden skewer, in order to see if it is fully baked.
Turn the baked vanilla-coffee marble sponge cake onto a wire rack.
Sprinkle it generously with powdered sugar. Cut it after it has cooled thoroughly!
Enjoy!
