Mama
5 oz butter at room temperature (or oil)
4 eggs, separated whites and yolks
1 c confectioner’s sugar and more for dusting on top
1/2 whole milk
11/2 c flour
1 tbs baking powder
1 ts vanilla extract
1 tbs unsweetened cocoa powder
1 pinch salt
Preheat the oven on 375 F. Oil and dust with flour thoroughly the cake /bundt form, then shake the excess flour off.
In a large bowl cream the butter and sugar with a mixer. While beating, add gradually the egg yolks, flour, milk, baking powder and vanilla.
In a different bowl beat the egg whites with a pinch of salt until stiff,
then fold gently into the cake batter. Poor into the cake form, leaving about half a cup. Mix the cocoa powder with the reserved batter.
Poor on top the cake in a circle and gently swirl with a fork.
Bake for about 40 minutes or until puffy and light brown. Check with the toothpick test-it has to come out clean.
Remove from oven and let it cool for 5 minutes. Losen the edges with spatula or knife. Place a cake platter on top of the form. Holding both, invert upside down. Shake slightly and the cake should unmold. Remove the baking form.
Dust on top with powdered sugar.