-
1
Preheat oven to 160 degrees Celsius.
-
2
Mix in a bowl 300 gr. flour and baking powder, set aside.
-
3
Separate the eggs.
-
4
IN a medium bowl, whisk egg yolks, confectioner's sugar, salt, vanilla, sugar and lemon zest until frothy (at least 10 minutes).
-
5
In a large bowl combine milk and the remaining flour and whisk until smooth, then add the yolk mixture.
-
6
Pour the oil in a steady stream while stirring constantly.
-
7
Gradually add the remaining flour to the egg mixture.
-
8
With an electric mixer, beat the egg whites. When they are foamy, gradually add the sugar and continue beating until stiff peaks form.
-
9
Gently fold the egg whites into the batter with a rubber spatula.
-
10
In another bowl, mix the cocoa and the rum and add one third of the cake batter, mix gently.
-
11
Grease a cake pan or bundt cake pan.
-
12
Pour half the vanilla batter. With a spoon, top with the chocolate batter, and finish with the remaining vanilla batter.
-
13
Bake for about 1 hour until a knife inserted on the center of cake comes out dry.
-
14
Let cool for about 10 minutes before unmolding it and then let it cool completely on a wire rack.
-
15
Sprinkle with confectioner's sugar before serving.
