Preheat oven to 160C.

Beat the egg whites together with cream of tar tar.

When whites turn foamy, slowly add in sugar while beating.

Until you get firm peaks.

In a large bowl, beat the egg yolk, one whole egg together, and drizzle corn oil while beating.

Then continue beating and drizzle in milk.

Mix salt into flour.

Sift in flour into yolk batter in 2-3 additions.

Mix well combined.

Add 1/3 of the meringue into your yolk batter. and fold it in.

Then fold in the rest of the meringue. Be sure not to deflate your batter.

I like to use a balloon whisk to fold.

Separate batter equally into 2 bowls.

Fold in vanilla extract in one batter.

And fold in chocolate emulco in another.

Layer your batter with 1/2 of vanilla batter in a lined but ungreased 8 inch pan

Then 1/2 batch of chocolate batter.

Top with vanilla again.

Add end with chocolate batter.

Give it a few taps on your kitchen top to get rid of large air bubbles.

Steam bake (wire rack above a tray of boiling water.)

Steam bake for 40 mins on 160C then 20 mins on 140C.

Until skewer comes out clean.

Invert immediately to cool for 5-10 minutes.

Then use a knife to release the cake from the sides of the pan.

Invert to unmould, and carefully peel off the baking paper.

Allow to cool completely before cutting.