Preheat the oven to 160 °C hot air. Separate the eggs.
Beat the egg yolks, vanilla sugar and sugar until foamy. Stir in water, rum flavoring and oil. Sift flour and baking powder and mix in.
Beat egg whites until stiff and fold in.
Divide the batter evenly between two bowls and mix one half with cocoa powder.
Grease a springform pan (Ø 26 cm). Pour 2 tablespoons of the light batter into the center of the springform pan. Pour 2 tablespoons of the dark batter on top, also in the center.
Repeat the process until all the dough is used.
Do not spread the dough.
Bake the cake for 50-60 minutes.
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