1 1/2 cups (375 ml) unbleached all-purpose flour

6 tablespoons (90 ml) cocoa powder

1/2 teaspoon (2.5 ml) baking soda

8 eggs

4 egg yolks

1 1/2 cups (375 ml) sugar

1/4 cup (60 ml) canola oil

2 bottles 1 oz (28 ml) liquid red food colouring

4 teaspoons (20 ml) white vinegar

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper and butter generously.

In a bowl, combine the flour, cocoa powder, and baking soda. Set aside.

In a large bowl, beat the eggs, egg yolks, and sugar with an electric mixer until light, tripled in volume and form a ribbon when the beater is lifted, about 10 to 15 minutes. At medium speed, drizzle in the oil, vinegar, and food colouring.

Sift the dry ingredients over the egg mixture and fold gently, using a whisk. Spread evenly on the baking sheets. Bake for 12 to 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 5 minutes. Invert the cakes onto parchment paper. Cover with a clean cloth and let cool completely.

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