Coffee/Chocolate/Greentea marble Sponge cake


Caramel sauce recipe below...very fast and easy and delicious!
Caramel sauce recipe below…very fast and easy and delicious!


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

1/2 tbsp Coffee powder
1/2 tbsp cocoa powder
1/2 tsp greentea powder



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 coffee powder into one portion of the batter and keep folding until well blended. Sift cocoa powder into the second portion and fold gently until well blended. Lastly add the greentea powder into the third portion and fold till well blended.
6. Drop dollops of each portion of batter randomly into an 8″ round 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 145C for 80-90 minutes (steam bake method) or until cake is done. 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.
Once cooled, slice into 3 slices and frost the cake if desired.

QUick and easy Caramel sauce:

1 cup Apple cider vinegar
60g butter
60g brown sugar
80ml cooking cream
1/8 tsp nutmeg powder
1/8 tsp cinnamon powder
1/4 tsp salt
1 tsp vanilla extract


Boil apple cider vinegar until it’s reduced to about 30ml (1/8 cup).Add butter and cook until melted. Add the rest of the ingredients and keep stirring until smooth about 5 minutes. If it’s too thick add slightly more cream.

Remove from heat, cool slightly before bottling. Then cool completely before putting on the lid.

Use as a topping sauce on ice-creams or frosting cakes.