How to make
Crack the eggs into a large bowl, add the sugar and beat with a mixer, until a fluffy mixture is obtained.
Separate 2 tbsp (30 g) of the flour and mix the rest with baking powder and vanilla.
Carefully, by stirring with a wooden spoon, so that the mixture does not lose volume, add the flour in portions to the liquid mixture.
Pour the oil and add the yogurt. Homogenize well.
Divide the mixture into two equal parts. Pour the mint syrup into the first part and add the flour, which you set aside. Stir well, until a solid green color is obtained.
Grease a round cake tin with butter. Sprinkle it with flour and shake off the excess. At the bottom, pour a few tbsp. of the yellow mixture. Sprinkle thickly with cocoa. Cover the cocoa with the green mixture and sprinkle cocoa again.
Next up is the yellow mixture, cocoa again and finish off with the green mixture. Do not add cocoa on top of it.
Bake the sponge cake at 340°F (170°C) in a preheated oven with a fan for about 30 min.
Check it with a wooden skewer, in order to see if it is done. As soon as it comes out of the baking pan dry, the Giraffe sponge cake is ready.
Remove it from oven, wait 5 minutes and release sponge cake.
Sprinkle it with powdered sugar. Cool it on a wire rack and then cut the Giraffe Sponge Cake!
Note: Be very careful not to bake the sponge cake for too long, because it will turn out dry! Usually, cakes made with oil and yogurt keep it for a long time with a moist texture!
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