Neapolitan Sponge cake

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2nd attempt, no cracks using waterbath method to bake
2nd attempt, no cracks using waterbath method to bake
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Just to show how soft it is!
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Replace strawberry paste with mint
Nice crumbs! Tender, moist and delicious
Nice crumbs! Tender, moist and delicious
Pity it has to crack. Using steam baking method while original recipe called for direct baking.
Pity it has to crack. Using steam baking method while original recipe called for direct baking. Next try would be water bath or reduce temperature a bit.

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Neapolitan Sponge cake adapted from Minty’s Kitchen

Ingredients:

90g plain flour
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g Corn oil
100g coconut milk (I used 50ml milk + 50ml coconut milk)

6 egg whites
1/4 tsp cream of tartar
100g caster sugar

Few drops pink food colouring and 1 tsp of strawberry paste
1/2 tbsp cocoa powder

Method:-

1. Sift both flours, baking soda and salt together. Set aside.
2. Mix egg yolks together with vanilla extract, oil and milk until well blended. Sift in flour and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Divide the batter into 3 portions. Add in food colouring and strawberry paste into one portion of the batter. Sift cocoa powder into the second portion and fold gently to combine. Leave the third portion plain.
6. Drop dollops of each portion of batter randomly into an 8″ round or 7″ square cake pan until complete.
Bang the cake pan on the kitchen bench to remove large air bubbles. Then, use a chopstick to swirl through the batter to create a marble effect.
Bake the cake at 155C for 70-80 minutes (steam bake method) or until cake is done. As you can see, the cake cracked so please adjust your temperature accordingly or use the method that works best for your oven.
After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.
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If bottom still wet, do this...put into the off oven for 5-10 minutes
If bottom still wet, do this…put into the off oven for 5-10 minutes

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This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious

23 thoughts on “Neapolitan Sponge cake

  1. Jocelyn

    Hi, I love the color of this sponge cake and have tried your various sponge cakes. Can I ask, for this recipe, what’s the purpose of cornflour? I like to try baking later.

    Like

  2. Jen Tan

    Hi Jeannie, can I check why only one side of the edge has a big crack, can it be the pan is too small? Usually baked your chiffon cake accordingly but never have this problem. Anyway, the cake still taste vg la! Thumbs up for all your recipes which I have followed. Still baking the black sesame cake till this day. We all love the cake!

    Liked by 1 person

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