Today I woke up thinking about making a colourful cake and instantly neapolitan came to my mind. This is a fun and festive-looking cake although it looks a bit naked without frosting ;-) Anyhow, this cake is moist, soft and fluffy. And it is so light that I gobbled up a few slices at one go (what a pig! Oink! Oink!)
75g plain flour
10g corn flour
1/4 tsp baking soda
1/4 tsp salt
5 egg whites
1/4 tsp cream of tartar
80g caster sugar
5 egg yolks
1 tsp vanilla extract
60g Rice Bran oil
85g coconut milk
pink food colouring
1/2 tbsp cocoa powder
- Preheat oven to 160 deg C.
- Sift all ingredients (A) together twice. Set aside.
- Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat until stiff peaks form. Set aside.
- Mix egg yolks together with vanilla extract, oil and coconut milk until well blended. Sift in flour mixture.
- Lighten the batter with a quarter of the meringue using a balloon whisk. Then pour the egg yolk mixture into the meringue and fold gently.
- Divide the batter into 3 portions. Add in food colouring to one portion to tint the batter pink. Sift cocoa powder into the second portion and stir to combine. Leave the third portion plain.
- Drop large spoonful of each mixture alternately into an 8" (or 20cm) round cake pan. Repeat with remaining batter, placing colours alternately on top of the first layer.
- Bang the cake pan on the kitchen bench to remove large air bubbles. Then, using a chopstick, swirl through the batter to create a marble effect.
- Bake the cake for 50 minutes or until cake is done.
- After removing cake from the oven, drop the pan onto the kitchen benchtop (this is to prevent cake from shrinking).
- Leave the cake to cool in the pan for about 10 minutes before unmoulding the cake.
NOTE: I am using a removable bottom cake pan, so I didn't grease or line the pan at all. If using a fixed bottom cake pan, just line the base.