Hi Magda, I have attached a picture of your recipe converted to U.S metrics. Based on the conversion, it appears that you are using too much cocoa (2 to 3 tbsp is usually the norm); hence the brownish color. Also I noticed a few things which may or may not affect the texture.
1) not enough baking powder (you might have to play around with this)
2) not enough butter (most recipes have 1 cup)
3) vinegar seems a lot (most recipes have 1 tsp)
4) no salt in the recipe (at least 1 tsp needed)
Hope this helps. You might want to adjust the other ingredients before you adjust the baking powder. I used to use a recipe which had about the same BP and BS and I found that I didn’t get a good rise so I increase my BP to 1 tsp.
Hope this helps. Let me know how it goes. Good luck.
Ramids Confections
