Coffee/Vanilla Sponge Cake

IMG_6186 Coffee/Vanilla  Cake

6 egg yolks
1/4 tsp salt
90g milk
60g corn oil
90g Plain flour
6 egg whites
90g sugar
1/2 tsp cream of tartar

1 teaspoon of nescafe coffee granules mixed with 1 tablespoon of warm water

1. In a large mixing bowl, put the first 4 ingredients and mix with a hand whisk until fully combine. Sift in the flour and mix until smooth.
2. In the bowl of the stand mixer, place the egg whites and whisk until foamy before gradualy add the sugar and continue to beat to firm peaks.
3. Take 1/3 of the meringue to mix into yolk batter with a handwhisk. Repeat with another 1/3 portion and final portion switch to a spatula to gently scoop batter from bottom of the bowl and fold up until evenly mixed.
4. Pour out about 1/3 of the batter and mix in a tablespoon of the nescafe mixture and gently fold the batter until evenly mixed. Reserve the balance nescafe liquid and add a bit more nescafe granules to make it darker. Set aside.
5.  Pour half of the plain batter into prepared pan. Gently shake to even out and then pour the nescafe batter on top of it (reserve a tablespoon of this batter).  Roughly even out the batter before pouring in the remaining plain batter on top of the nescafe batter. Gently shake the pan from side to side to even out the surface again.
To create the marbling effect on the surface, add the nescafe liquid to the reserved tablespoon of the nescafe batter.  Mix well before dropping dots randomly on the surface of the batter and using a chopstick or skewer, draw around the dots to create marbling effect.
6. Baked in a water bath at 160C for 80-85 minutes. Time and temperature is indicative only. Remove the cake and wait a few minutes before inverting it. Peel of the lining paper and invert it back up to cool.


Invert the cake into a non-stick pan in order to retain the smoothness of the cake crust.


Cool eh?


Colleagues said can’t taste the nescafe so next time I would just bake a whole cake with just nescafe flavor.

IMG_6192 IMG_6198



  1. chloe said

    Hi Jeannie. You baked the most beautiful ogura cake. So perfect with no shrinkage and fine even crumbs. I see that you use ap flour instead of cske flour. Does this help with the shrinkage cos I still have some slight shrinkage on the cake sides. Appreciate your help. Thanks. Chloe


    • jeannietay said

      Hi Chloe, Using cake flour will produce softer cake, so I am told. I sometimes used it but these days I don’t bother. If your cake has a waist, this could be due to slightly underbaked. Perhaps you can bake a little longer the next time.


  2. Bowie Tan said

    Hi Jeannie, may I know if recipe calls for cake flour can I sift few times of all purpose flour so can have a more stable cake? I’ve made chiffon cake with top flour but it’s very very soft. I’ve yet to try using all purpose as I’m afraid it will be a dense cake. Can we make ogura with all purpose flour sifted few times? Thanks


    • jeannietay said

      Yes, I sieve only once and still ok lol!


      • Bowie Tan said

        Thanks Jeannie. I’ll try pandan ogura soon. Hope my small oven in good mood. Haa..


      • jeannietay said

        Happy baking!


      • Bowie Tan said

        Hihi jeannie, I forgot that I shouldn’t line pan sides using normal pan? Just grease and line bottom? Grease sides only? Trying pandan ogura now. Nearly 50 mins baking with steam bake. Not sure if I bake longer as my very small toast oven. Thanks scared turn out ugly my 1st try.

        Liked by 1 person

  3. Ann-Gee Lee Wilson said

    May I know the size of the pan please?


    • jeannietay said

      8″ round or you can use 7″ square


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