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Procedure
In a large bowl I add the egg yolks and sugar and then beat with a hand whisk. Once you have obtained a mixture without lumps, pour in the sunflower seed oil and milk and then start mixing vigorously again.
I then add the sifted flour to obtain the desired result.
Once this process is completed I put the result aside and retrieve the bowl with the egg whites. Then I whip them until stiff with an electric whisk and in the meantime I add the lemon and sugar several times.
When the egg whites are ready, I begin to mix them, little by little, with the egg yolk mixture, mixing slowly and with circular movements.
As soon as the dough is ready, I pour half of it into a clean bowl. Here I add the sifted bitter cocoa and mix well to make everything homogeneous.
At this point all I have to do is take a round mold with a diameter of 18 centimeters and line it with baking paper. On the base I pour the mixture containing the cocoa and after leveling it I also add the rest of the mixture.
Then I gently mix the creams together and take the mold into the oven. I let the cake bake for 45 minutes at 150 degrees. Once the indicated minutes have passed, I continue to cook at 180 degrees for another 10 minutes.
When the dessert is ready I serve it at the table with a sprinkling of icing sugar.
Enjoy your meal.
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