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1
Grease a cake pan and line with parchment circles.
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2
Separate the egg whites and yolks.
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3
Combine the egg yolks, half of the sugar, oil, vainilla, salt and water with a blender or an electric mixter and set aside.
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4
Sift both the flour and baking powder and fold into the yolk mixture. Mix until fully incorporated.
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5
In a separate bowl of an electric mixer, whip the egg whites to soft peaks on medium speed with the wire whip.
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6
Combine the sugar and cream of tartar and gradually add mixture to the egg whites, whipping on medium speed until medium peaks form.
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7
Gently fold the whipped egg whites and the Chokis® crumbs into the batter.
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8
Bake at 350 °F until a toothpick inserted near the center of the cake comes out clean, about 45 minutes.
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9
Cool the cake in the pan for a few minutes, then unmold and transfer to wire racks to cool completely.
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10
Mix confectioner sugar and butter. Stir in vanilla, milk and salt; beat until frosting is smooth and spreading consistency, fold in crushed Chokis®.
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11
Fill and frost the cake and decorate with cookies and rainbow sprinkles.
