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Grease a 32×25 cm baking pan.
Sift the flour and cocoa into a bowl.
Add sugar, soda and salt.
Mix well with a whisk and make a well in the center.
Put the sunflower oil, milk and water in the center of the bowl and mix in a circular motion until you have a mixture. Finally, add the vinegar and stir.
Spread the mixture in an oiled pan and bake in a preheated oven at 170°C degrees on the resistances for 20-22 minutes on the last rack.
We check if it is baked by inserting the blade of the knife into the center of the cake. If it comes out dry then the sponge cake is ready.
Let it cool down to make the pan paste afterwards.
Once it has cooled down well, make a few holes with a fork and pour over the milk so that it goes everywhere.