Tuesday, October 6, 2015

Neapolitan Marble Sponge Cake



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!)

Ingredients:

(A)
75g plain flour
10g corn flour
1/4 tsp baking soda
1/4 tsp salt

(B)
5 egg whites
1/4 tsp cream of tartar
80g caster sugar

(C)
5 egg yolks
1 tsp vanilla extract
60g Rice Bran oil
85g coconut milk

(D)
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.



5 comments:

  1. Veronica, this cake is so lovely! I would join you in a pigging out session to finish the cake hee..hee...

    ReplyDelete
  2. Saw this on Facebook and was totally mesmerized by it... This is truly a piece of art

    ReplyDelete
  3. I am attracted to the texture and colours of the cake..it is so perfectly done. How I wish I could bake a cake like yours.

    ReplyDelete
  4. Yours looks great.my top dint look like ur.cant see the swirl nicely lik urs.just more to a brown top

    ReplyDelete

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