Marble Butter Sponge Cake

IMG_7780IMG_7799img_7727img_7733Marble Butter Sponge Cake


60g unsalted butter
85g self raising flour
4 egg yolks (from 65g eggs)
60g milk
1 tsp vanilla extract
1/4 tsp salt
1 tablespoon cocoa powder (sifted)

4 egg whites
75g caster sugar
1/4 tsp cream of tartar

Utensil: 7″ round, grease sides and line bottom.
Oven preheated to 160C, water bath method, lowest level.


1. In a pot, heat butter until just bubbly, switch off fire, then add 2/3 of the flour, stirring until smooth.

2. Add milk, salt and vanilla extract and stir to combine. Nexby egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed. Divide batter into 2 equal portions and add cocoa powder into one. Mix gently until incorporated.

5. Pour both batters together, side by side, into prepared pan and baked in water bath at 160C for 70-80 minutes. Insert a piece of foil on the highest level for the first 40 minutes of baking. Remove it after 40 minutes and continue baking for 30 minutes then test by pressing lightly on the surface. If still squishing, bake longer.

6. Remove and unmould immediately to cool on wire rack.



  1. kristelpassion said

    I love your cake


  2. KELLY NG said

    Smooth top, tall and very fine crumb for the are truely the queen of cake and i always admire you for this…thanks for sharing the recipes…


  3. kristelpassion said

    Just made it but came out very flat and the cake still a bit wet.😭


  4. Jenne said

    Hi, I love your cake! May I know if I don’t use self raising flour and change to plain flour or all purpose flour will it be alright?
    I am a new learner, thanks for your reply in advance. 😊


    • jeannietay said

      You can change to plain or all purpose but need to add 1/2 tsp baking powder.


  5. amani said

    Hello .. really looks delicious. can you tell me the Ingredients in us Ingredients . like ( cups and tablespoon)??

    Liked by 1 person

    • jeannietay said

      Please go to the conversion page to calculate.


  6. Dilek said

    Hi Jeannie,
    You’ve mentioned to insert a piece of foil on the highest level for the first 40mins of baking. I didn’t understand. Can you please explain 😀 Also if I wanted to do this in a square tin will I needy to adjust to ingredients, if so what would I need to adjust? It waoykf be great if you could help. Thanks 😀


    • jeannietay said

      if you are using a square tin, use a 7″ one then ingredients all remain the same. Insert a foil means placing a piece of foil on the top level to prevent the cake from burning. If you place it directly on the cake, it might get stuck on the cake.


  7. Kat said

    My dough, after adding the flour to the melted butter, was very stiff. Even after adding the milk and egg yolks it wasn’t fluid. I used a whisk to mix. What do you think went wrong? Too much flour into the butter? I eye-balled the 2/3 flour. Thanks!


    • jeannietay said

      You’d overheat the oil. Try cooking about half of the flour only. Add the rest after you have incorporated milk and egg yolks.


  8. Cheryl said

    May i know the type of knife to use so that the cut is so smooth. Thank you.


    • jeannietay said

      use a fine serrated knife


  9. Obasa Adeola said

    Can I bake it without using the water bath method


    • jeannietay said

      you can. however, some adjustments to the temperature and timing is needed.


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