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Choose the egg whites and beat until they start to grow, then add the sugar, little by little, beating constantly. Add a vanilla sachet, then add the yolks one by one, always beating the composition.
When the composition has taken on proportions and the sugar has dissolved, add the flour, little by little, and finally the two tablespoons of oil.
Take about a quarter of the composition separately and mix well with a tablespoon of cocoa, taking care not to form lumps. Whoever wants, can even take half of the composition to mix it with cocoa. At the same time, in the initial composition, with yolks, add two tablespoons of flour to compensate for the density and weight of the composition with cocoa. If we did not add these two tablespoons of flour, the cocoa composition would be heavier and would be left at the bottom of the tray.
Pour the two compositions one at a time into the oiled pan. First the yolk composition, covering the entire bottom of the tray, then, only in the middle of the tray, a string of cocoa composition, after which the two compositions will be poured alternately, only in the middle of the tray, taking care that the last one is the yolk.
Put the tray in the oven, on the right heat and leave for 30-35 minutes. When the cake has browned well, remove the tray from the oven, peel the cake off it, place it on a sheet of paper, sprinkle with powdered sugar and vanilla. These ingredients are for making a single cake and half a sachet of vanilla is enough.
Fold the cake in paper and leave to cool. When cold, it can be cut.