Chocolate and vanilla sponge cake

Preparation

1. We turn on the oven at 180º.

2. Now we prepare the mold. I have used one shaped like a ring and 24 centimeters in diameter. We spread it with a little butter and then sprinkle it with flour. We tap the mold so that the flour adheres to the entire surface and discard the excess flour.

3. We put the butterfly on the blades. We put the sugar and eggs in the glass. We mix 5 minutes, 37º, speed 3.

4. We remove the butterfly, add the butter, the flour, 50 g of milk (be careful, because we reserve the other 50 for later) and the vanilla. We mix by programming 20 seconds, speed 5.

5. We add the yeast and program 10 seconds, speed 3.

6. We put half of the dough, by tablespoons, on the bottom of the mold, leaving empty spaces. You will see that it is easy because it is a fairly compact mass.

7. To the other half of the dough, the one that has remained in the glass, we add the other 50 g of milk and the cocoa. We mix by programming 10 seconds, speed 4.

8. Now we put the chocolate mass in the mold, filling the holes that we had left before and always with the help of one or two spoons.

9. We put our cake in the oven already hot, at 180º, for 30 minutes.

10. We unmold when it is warm.