This Neapolitan Cake (cocoa, strawberry and matcha) is a super light, cottony and moist sponge cake which is not eggy and not overly sweet.
I added 1/2 a tablespoon of matcha powder to the plain vanilla portion of the cake and 1 tsp strawberry powder instead of pink food coloring to the pink portion of the cake. I would stick with pink food coloring the next time I make this. The strawberry flavor does not go as well with matcha as I thought it would.
Recipe from Minty's Kitchen.
Ingredients (A)
75g plain flour
10g corn flour
1/4 tsp baking soda
1/4 tsp salt
Ingredients (B)
5 egg whites
1/4 tsp cream of tartar
80g caster sugar
Ingredients (C)
5 egg yolks
1 tsp vanilla extract
60g Rice Bran oil or any non-strong tasting vegetable oil
85g coconut milk
Ingredients (D)
pink food colouring
1/2 tbsp cocoa powder
Instructions:
Preheat oven to 160 deg C.
Sift all ingredients (A) together twice. Set aside.
Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat until stiff peaks form. Set aside.
Mix egg yolks together with vanilla extract, oil and coconut milk until well blended. Sift in flour mixture.
Lighten the batter with a quarter of the meringue using a balloon whisk. Then pour the egg yolk mixture into the meringue and fold gently.
Divide the batter into 3 portions. Add in food colouring to one portion to tint the batter pink. Sift cocoa powder into the second portion and stir to combine. Leave the third portion plain.
Drop large spoonful of each mixture alternately into an 8" (or 20cm) round cake pan. Repeat with remaining batter, placing colours alternately on top of the first layer.
Bang the cake pan on the kitchen bench to remove large air bubbles. Then, using a chopstick, swirl through the batter to create a marble effect.
Bake the cake for 50 minutes or until cake is tested done with a toothpick or cake tester.
After removing cake from the oven, drop the pan onto the kitchen bench top (this is to prevent cake from shrinking).
Leave the cake to cool in the pan for about 10 minutes before unmoulding the cake.
I know, I know, neapolitan is supposed to be red, white & green.
But this is so cute!
Pretty swirls!
Comments