Preheat the oven to 180ºC. Mix flour, salt, and royal sift.
Mix oil, milk, vanilla and extract in a container.
Beat the eggs at high speed with the sugar until they are thick.
Add the liquid mixture of the oil to the eggs and once integrated, join with the flour mixture.
Divide into 2 equal parts and one of them add the cocoa, mix the cocoa well until it is perfectly integrated.
Pour 3 tablespoons of the cocoa mixture into the mold and 3 tablespoons of the vanilla mixture in the center, always pour alternately to the center to finish.
Transfer to the oven for 30 minutes or until a knife comes out clean. Let cool.
With the petal mold cut all round the cake and at the center with a disheartening take 6-7 portions, place the petals and centers in a rack until they are completely cold.
Melt the chocolate in a microwave or in a bain-marie set aside half a cup of the white chocolate, once warm, cover each petal with white until it is covered and drop all over the piece of sponge cake. With the half cup that we separate from chocolate to dye yellow and do the same with the centers that we take out of the disheartening one.
Take the refrigerator to only harden the chocolate for about 7 minutes and arrange it in a dish to form the poinsettia.
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