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.




  1. Agnes said

    Hi, from your recipe, I saw you mentioned about the way of baking which you stated that use he methods work beats for our oven, is it mean that not necessary to use steam bake or water bath to bake this sponge cake or cotton cheese cake or cheese cake? Coz I dunno when to use steam bake, when to use water bath and I don’t understand why use in different method. Do you mind to give advice and explain for me. Thank you in advance


    • jeannietay said

      For this recipe, you can use normal baking method but you need to know what temperature so that it won’t crack. Cotton cheesecakes usually need water bath for that smooth look. You can use steam bake for ogura or spongecakes if you mind about the cracks,’


  2. Chris Tay said

    Hi Jeannie, can I know we which cooking cream u r using pls? Many thx dear 😍


    • jeannietay said

      Hello Chris, I used Anchor Cooking cream, it said already reduced so it’s rather thick and creamy. I think it’s a new product as I have not seen it before until recently. Otherwise just use any other brand, like Emborg or Nestle.


  3. Jolyn said

    Hi, can I ask for your formula for the frosting as well as understanding how to do steam bath?


    • jeannietay said

      Hi, I just use the ready to use Topping Cream and added a tablespoon of cocoa powder before whipping up. Steam baking is placing your cake pan on a rack which is standing in another bigger pan holding hot water. Alternatively, you can place your cake pan on another rack above the water pan. However, I still prefere bain marie as the results are better. Less likely to crack but have to bake longer.


  4. ling said

    Hi Jeannie,

    Do you have the plain vanilla sponge cake recipe that you can share? I saw the chocolate recipe but how can I change it to plain one instead? Hope to hear from you soon. Thank you!!!


    • jeannietay said

      Hi! Very simple, just replace cocoa powder with cake flour and add more vanilla extract!


  5. Kristy said

    Hi Jeannie! Thank you very much for sharing this recipe. I tried it after work and it turned out great! I do not have green tea powder at home so I just used cocoa & coffee powder. I was planning to frost it today but my husband and I couldn’t resist the temptation of tasting it. It was so light and fluffy. Next time I will prepare the frosting first before baking the cake 😉 By the way, can this be used under fondant? Thanks, again!


    • jeannietay said

      Hi Kristy, Glad you like it. I wouldn’t advise on using fondant though. It’s a very moist cake and also very soft so would not be able to withstand the weight and might turn mouldy in our tropical climate.


      • Kristy said

        Thank you for the quick response, Jeannie! 🙂 Can you please tell me which of your cake recipes can be used under fondant.


      • jeannietay said

        Butter cakes and fruit cakes:D


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