Chocolate-glazed vanilla cake bars

Weigh and sift all the dry ingredients onto a piece of parchment paper.

Slowly add the wet ingredients: vegetable oil, then egg yolks, then water. Scrape down the sides of the bowl occasionally.

Pour this first-stage batter into a separate bowl and reserve.

With the whisk attachment, whip the egg whites, sugar and cream of tartar on the highest setting to soft peaks.

Incorporate the batter into the meringue in 2 to 3 stages without deflating it.

Pour into a sheet tray lined with parchment or a silicone mat and bake at 350 degrees for 10 to 15 minutes.

Set on a cooling rack and cool about 10 to 15 minutes before taking it out.

Cut the cake into bars about 1.5 by 3 inches.

In a double boiler, combine melted chocolate, bloomed gelatin and a little cream for the glaze.

Set the bars on a rack and slowly pour the glaze over from edge to edge until evenly coated. Tap on the counter a few times to even it out and give it sheen.

Refrigerate about 10 to 15 minutes.

Decorate with leftover chocolate glaze and a little almond flour, then plate.