Beat the eggs: In a large mixing bowl, crack the 4 eggs and add a pinch of salt. Using a mixer or a whisk, beat the eggs until they become frothy. This will give the cake a light texture.

Add the sugar: Gradually add 150 g of sugar and 8 g of vanilla sugar to the beaten eggs. Continue whisking until the mixture becomes light and fluffy.

Incorporate the oil: Slowly pour in 150 ml of vegetable oil while continuing to mix. This will help create a smooth batter and keep the cake moist.

Sift the dry ingredients: In a separate bowl, sift together 500-530 g of flour and 10 g of baking powder. Sifting the flour ensures that there are no lumps and helps to aerate the batter.

Combine wet and dry ingredients: Gradually add the flour mixture to the egg mixture, folding gently with a spatula or mixing on low speed. Continue until all the flour is incorporated and the batter is smooth.

Divide the batter: Once the batter is ready, divide it into two equal parts. To one part, add 2 tablespoons of cocoa powder and 2 tablespoons of milk. Mix until the cocoa is fully blended into the batter.