Slow Cooker Marble Cake

Gather all the ingredients.

Separate the egg whites from the yolks.

Beat the egg yolks with 200g of sugar and the vanilla sugar until fluffy, then slowly drizzle in the vegetable oil and water, mixing everything well.

Sift the flour, mix it with the baking powder, and fold it into the yolk-sugar mixture (the batter should be neither too runny nor too thick, roughly consistency of pancake batter).

Whip the egg whites with 20g of sugar into stiff, glossy peaks, gently fold them into the batter, and stir carefully.

Divide the batter into two equal portions, mix the cocoa powder with 2 tablespoons of water, and blend it into one half to create one brown and one white batch of batter.

Lightly grease a baking pan or the multicooker bowl with vegetable oil and dust with a little flour.

Spoon the batter in, alternating between the white and brown portions.