Neapolitan Marble Sponge Cake | Kek Span

Sponge, marble, Neapolitan are all classics cake. So why not combined everything to one cake! haha. Neapolitan Marble Sponge Cake.

Im not joking, this cake is the most soft, spongy and moist cake you will ever bake! Its so light, it taste healthy haha! but again to compare with the typical Neapolitan and marble cakes this recipe sure is healthier! less fat and carbohydrate, more protein from eggs. The sweetness is just right!

As usual I will include tips on how to successfully bake this cake. As we all know sponge cake can be a little bit sensitive to bake. Not complicated but sensitive.

  • Make sure the temperature is accurate. If you have oven thermometer that is better.
  • Preheat oven 15 minutes before start baking. Don’t preheat it for too long. This may cause the temperature too hot than it suppose to be.
  • Make sure all utensils to make the meringue are free from oil and clean.
  • Use boiled water for the water bath and only pour it after you put in your cake.
  • Use fold in method to mix the meringue and egg yolk mixture to avoid it from collapse.
  • If you have removable cake base that is better if not please put baking paper on bottom and lightly butter the side.
  • Let the cake rest for at least 10 minutes in cake tin before removing it.
  • It will collapse a little bit, that is normal.
  • Only cut it after it completely cool.



Neapolitan Marble Sponge Cake Recipe Resepi Kek Span


  • 80g cake/wheat flour | 80g tepung kek/gandum
  • 20g corn flour | 20g tepung jagung
  • 1/2 teaspoon baking powder | 1/2 sudukecil serbuk penaik
  • a pinch of salt | secubit garam
  • 6 egg yolk | 6 biji telur kuning
  • 1 teaspoon vanilla essence | 1 sudukecil perisa vanilla or 8g vanilla sugar/8g gula vanilla
  • 65g vegetable oil | 65g minyak sayuran
  • 100g full cream milk | 100g susu penuh krim
  • 6 egg white | 6 telur putih
  • 1/2 teaspoon vinegar | 1/2 teaspoon vinegar
  • 100g sugar | 100g gula
  • 1/2 tablespoon cocoa powder | 1/2 sudu besar serbuk koko
  • 1 teaspoon strawberry flavoring | 1 sudukecil perisa strawberi


  1. Preheat the oven. | Panaskan oven.
  2. Mix egg yolk, vanilla essence/sugar, milk and vegetable oil. Whisk until homogeneous. | Campur rata telur kuning, perisa/gula vanilla, susu dan minyak sayuran.
  3. Sieve cake/wheat flour, corn flour, and baking powder into egg yolk mixture and stir well.| Tapiskan tepung kek/gandum, tepung jagung dan serbuk penaik ke dalam campuran telur kuning dan gaul rata.
  4. Whisk egg white, vinegar and sugar until become stiff meringue. | Pukul telur putih, cuka dan gula hingga menjadi meringue kental.
  5. Fold in 1/3 meringue into egg yolk mixture. | Kaup balik 1/3 meringue ke dalam campuran telur kuning.
  6. Pour egg yolk mixture to the remaining meringue and slowly fold in until it well combined. | Tuang campuran telur kuning ke dalam lebihan meringue. Kaup balik sehingga sebati.
  7. Divide the cake mixture into 3 parts and mix the first one with cocoa powder and the second part with strawberry mixture. | Bahagikan campuran kek kepada 3. Pertama campurkan dengan serbuk koko dan kedua dengan perisa strawberi.
  8. Put baking paper on the bottom of the cake tin and lightly butter the side. | Letak kertas minyak di bahagian bawah loyang dan letak sedikit mentega/minyak di sekelilingnya.
  9. Randomly scoop the mixture into 7/8 inch cake tin. | Secara rambang tuang campuran kek ke dalam loyang 7/8 inci.
  10. Bang the cake tin on kitchen top for few times and swirl it with chopstick | Hentakkan loyang ke atas meja beberapa kali dan pusarkan menuggunakan lidi.
  11. Bake with steam bath method at 145-150C for 1 hour 15 minutes or until cook. | Bakar pada suhu 145-150C secara "steambath" selama 1jam 15 minit atau sehingga masak.
  12. Let it rest in cake tin for about 10 minutes before remove it and then let it cool on cake rack. | Biarkan ia rehat di dalam loyang minimum 10 minit sebelum sejukkan ke atas redai kek.
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