Marble Sponge Cake is made with the combination of plain batter and cocoa batter, it is soft and fluffy and has a hint of cocoa flavour.

CHINESE VERSION: 大理石(云石)海绵蛋糕

 

Marble Sponge Cake | MyKitchen101en

Ingredients for meringue:

  • 4 egg whites (grade A/size L, room temp.)
  • 1/4 tsp cream of tartar
  • 60 g (about 1/4 cup + 2 tsps.) fine sugar

Ingredients for batter:

  • 4 egg yolks (grade A/size: L, room temperature)
  • 1/8 tsp fine salt
  • 60 g (about 1/4 cup + 2 tsps.) fine sugar
  • 50 g (about 1/4 cup) corn oil (or other vegetable oil)
  • 70 g (about 1/4 cup + 2/3 tbsps.) milk
  • 120 g (about 1 1/4 cups) cake flour
  • 1 1/4 tsps baking powder
  • 2 1/2 tsps (6 g) cocoa powder
  • 2 1/2 tsps hot water

Directions:

1 Coat 9-inch (23-cm) round baking pan with oil, then line with parchment paper.

2 Add in a tray of water, about 2 cups in the oven (to increase the humidity which helps cake bake evenly), then preheat oven to 160°C/320°F.

 

3 Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold), do not over whip. (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

4 Combine egg yolks, salt and sugar, beat until thick. Add in corn oil, beat until combined. Add in milk, mix well. (Reminder: If it is not used as birthday cake, you may replace vegetable oil with melted butter to convert it into butter flavoured marble sponge cake.)

5 Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until just combined.

 

6 Mix cocoa powder with hot water. Take out 90 g of plain batter, add cocoa paste to batter, mix well. Add in 55 g of meringue, fold gently until well mixed.

7 Add the remaining meringue to plain batter in 2 batches, mix gently using a balloon whisk.

8 Fold gently with spatula until well mixed. Tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)

9 Pour half of the plain batter into baking pan, top with cocoa batter, then add in the remaining plain batter.

10 Swirl with icing spatula to create a marble effect, then tap the baking pan for a few times to burst large air bubbles.

11 Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. Do not open the oven door during the first 30 minutes of baking or the cake might collapse when out of oven.)

12 Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).

13 Unmould the cake and set aside on wire rack until completely cooled.