Neapolitan Sponge Cake (cooked dough method)

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Adapted from this recipe


90g plain flour
12g corn flour
1/4 tsp baking powder
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 of strawberry paste
1/2 tbsp cocoa powder


1. Sift both flours, baking powder and salt together. Set aside.
2. Heat up oil to about 70Deg C then add in the sifted flour mixture. Remove from heat and mix until a smooth paste forms. Add milk/coconut milk and mix until smooth. 3. Add egg yolks one by one into the mixture together with vanilla extract and mix until combined.
4. 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.
5. 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.
6. Divide the batter into 3 portions. Add in 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.
7. Drop dollops of each portion of batter randomly into an 8″ round or 7″ square cake pan until complete.
8. 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.
9. Bake the cake at 160C for 70-80 minutes in a water bath until cake is done. Please adjust your temperature accordingly or use the method that works best for your oven.
10. After removing cake from the oven, wait for the cake to pull away from the pan before unmoulding.



No pretty pics, wasn’t feeling too well – these were taken from my lunch box:P



  1. KJ said

    This is beatifully soft and lovely looking


  2. Daesy said

    Hi, Jeannie. I see that you wrote “baking soda” on your previous post, and on this post you used “baking powder”. Which one should I use?

    – Daesy


    • jeannietay said

      Baking powder for this recipe. Some times baking soda is use if there’s cocoa powder in it.


  3. Simone said

    Omg just love looking at these cakes so so beautiful..would like to ask if you have an eggless recipe for cake…


    • jeannietay said

      I am afraid all my cakes need lots of eggs to help them be fluffy and light.


  4. Suzy said

    Can I know the egg size used in the recipe? Thanks


  5. Suzy said

    Can I know what is the egg size used? Can I also substitute plain flour with cake or top flour? Appreciate your reply. Thanks much!


    • jeannietay said

      I usually use 65g eggs (weight with shell). Yes, you can replace plain flour with cake flour. I am not sure if top flour is fine or bread flour. You have to read the label. If it is bread flour, then do not use it for cake unless you are baking a recipe that calls for bread flour.


      • Suzy said

        Thank you Jeannie!


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