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200 g butter
160 g powder sugar
1 sachet vanilla sugar
4 eggs
300 g plain flour
1 teaspoon baking powder
1/8 l milk
20 g cocoa
2 tablespoons rum
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Cream butter, yolks, sugar and vanilla sugar until fluffy. Sift flour with baking powder and add to the mixture alternately with the milk. Beat egg whites until very stiff and fold in. Butter and flour a bundt cake pan, spoon one half of the mixture into the pan; mix rum with the cocoa, stir in the other half until smooth. Spoon the dark mixture onto the light one, spread evenly. Preheat the oven and bake at 175° C for about 35 minutes.
Tip: Make the needle test, if it comes out dry, the cake is done.