NEAPOLITAN SPONGE CAKE...

NEAPOLITAN SPONGE CAKE

adapted from :    Minty's Kitchen...

(A) :

75  gm  plain flour

10  gm  corn flour

1/4  tsp  baking soda

1/4  tsp  salt

(B) :

5  egg whites  (grade A)

1/4  tsp  cream of tartar

80  gm  caster sugar

(C) :

5  egg  yolks  (grade A)

1  tsp  vanilla extract

60  gm  corn oil

85  gm  coconut milk

(D) :

Pink food colouring

Yellow food colouring

Directions :

1.  Preheat oven to 160'C.

2.  Sift all ingredients (A) together twice.  Set aside.

3.  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.

4.  Mix egg yolks together with vanilla extract, corn oil and coconut milk until well blended.  Sift in the flour mixture.

5.  Lighten the batter with a 1/4 of the meringue using a balloon whisk.  Then pour the egg yolk mixture into the meringue and fold gently.

6.  Divide the batter into 3 portions.  Add in food colouring to one portion to tint the batter pink.  Tint yellow food colouring into the second portion and stir to combine.  Leave the third portion plain.

7.  Drop large spoonsfull of each mixture alternately  into an 8 inch/20 cm round cake pan.  Repeat with remaining batter, placing colours alternately on top of the first layer.

8.  Bang the cake pan on the kitchen bench to remove large air bubbles.  Then using a chopstick, swirl through the batter to create marble effect.

9.  Bake the cake for 50 minutes or until done.  After removing cake from the oven, drop the pan onto the kitchen benchtop.  (this is to prevent cake from shrinking).

10.  Leave the cake to cool in the pan for about 10 minutes before unmoulding the cake...

INFO :  If you're using a removable bottom cake pan, you don't have to grease or line the pan but if you're using a fixed bottom cake pan, just line the base...