How to cook
Beat the eggs and sugar with a mixer, until a thick cream is obtained.
Pour the oil. Add the yogurt and homogenize the mixture.
Sift the flour with a pinch of salt and the baking powder.
Add it in portions, by stirring with a spoon. Flavor with vanilla.
Divide the mixture into three equal parts.
Add the mint syrup and 1.4 oz (40 g) of flour to one.
Add the sifted cocoa and milk to the other.
Leave the third part yellow.
In a greased and floured cake tin (24 cm with a detachable ring), bake the green mixture, then the yellow and the cocoa on top.
Bake the patterned sponge cake at 370°F (190°C) in a preheated oven without a fan for about 40 minutes.
Cool it on a wire rack and sprinkle it with powdered sugar!
Enjoy this mint and cocoa sponge cake!
Note: You can alternate the different colors when pouring them into the cake tin and a zebra sponge cake will be obtained!