Two-tone souffle cake

INGREDIENTS

• 3 egg yolks
• 30ml (2 1/2 tbsp) sunflower oil
• 40ml (2 1/4 tbsp) milk
• 3 egg whites
• 15ml (1 tbsp) lemon juice
• 90g (3/4 cup) flour
• 80g ( 6 tbsp) sugar - 30g (2 1/3 tbsp) in the yolks + 50g (4 tbsp) in the egg whites
• 10g (4 tsp) cocoa powder

METHOD

1. Preheat the oven to 150°C/300°F.
2. In a large bowl beat egg yolks with sugar. Add oil and milk, and whisk to combine.
3. Stir in flour and set aside.
4. In another bowl beat egg whites with sugar and lemon juice until stiff peaks form.
5. Gradually stir egg whites into egg yolks mixture.
6. Divide the batter in half and add cocoa to one part of the batter.
7. Pour cocoa batter into the bottom of a cake pan lined with parchment paper. Pour the remaining batter on top and stir carefully with a wooden spoon.
8. Bake for 45 minutes at 150°C/300°F plus 10 final minutes at 180°C/260°F.