Recipe

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• melted butter
• finely ground breadcrumbs or cake crumbs
• 8 eggs, at room temperature separated
• 18 oz granulated sugar
• 6 oz whole milk, at room temperature
• 18 oz unsalted butter, melted
• 14 oz cake flour
• 1 tbsp baking powder
• 1 oz cocoa powder
• 2 lemons , zest of, grated
• 1 tsp vanilla

• 1 Brush the inside of 2 8-9 cup bundt pans with melted butter and coat with crumbs.
• 2 (you can spray and flour if you must).
• 3 Preheat oven to 375.
• 4 Whip egg yolks with 9 oz of sugar until light and fluffy.
• 5 Add milk and cooled melted butter.
• 6 Sift flour and baking powder together and mix into butter mixture.
• 7 Whip egg whites until foamy.
• 8 Very gradually add remaining 9 oz of sugar and whip just to stiff peaks.
• 9 Carefully fold butter/flour mixture into whipped egg whites with a spatula.
• 10 Sift cocoa powder into a bowl and gradually stir in 1/3 of the batter.
• 11 Mix the lemon zest and vanilla into the remaining 2/3 of the batter.
• 12 Spoon 1/4 of the white batter into each of the bundt pans and smooth.
• 13 Spoon 1/2 of the chocolate batter into each of the bundt pans and smooth.
• 14 Spoon remaining white batter equally into each bundt pan.
• 15 Swirll batter in each pan with a knife.
• 16 Bake for about 40 minutes or until cakes tests done.
• 17 Cool 20 minutes and unmold onto a rack to cool completely.