Tuesday, June 12, 2012

Making Mocha Marble Sponge Cake

I just did a flash baking frenzy again.

This late afternoon, after a quick browse in the internet, I decided to make a Sponge Cake based on the recipe from this source. I don't know why but I have been using lots of allrecipe.com's cake recipes these days.

I myself have made Chiffon Cake several times but never did any Sponge Cake before. I find the methods in making these two cakes are fairly the same; it's just that there is no vegetable oil or butter involved in making Sponge Cake. In addition, Sponge Cake's final result has aerated texture, similar to a sea sponge, as compared to Chiffon Cake's.

I used half of the ingredients stated in the above original recipe as there were only 5 eggs left in our kitchen. I did not have any lemon extract or zest either, so I decided to flavour my Sponge Cake with mocha pasta.

Check out the below recipe that I used for creating my Mocha Marble Sponge Cake earlier today.

My first trial of making (Marble) Sponge Cake: 
See the aerated texture of this cake?

Mocha Marble Sponge Cake


  • 3 Eggs, separated
  • 100gr Sugar
  • 30ml Water
  • 75gr Cake Flour
  • 1gr Cream of tar-tar
  • Mocha pasta/essence, if desired


  1. In a large mixing bowl, beat the egg whites by using high-speed electric mixer. Then, gradually add the cream of tar tar into it. Keep beating the egg whites until they are firm and form soft peaks. Set aside.
  2. In a separate mixing bowl, beat the egg yolks until thick. Beat in sugar gradually. Add water. Use high-speed electric mixer for this.
  3. Turn the electric mixer to its slowest speed and gradually add the cake flour into the egg yolk mixture. Beat until the mixture just combined. Don't over beat.
  4. Fold the egg yolk and flour mixture into the whipped egg whites by using rubber spatula.
  5. Divide the cake batter into two. Give half of the cake batter mocha pasta and mix well. Leave the other half cake batter white as it is.
  6. Alternately pour the white and mocha cake batters into a cake pan already lined with parchment paper.
  7. Once done with pouring both cake batters into the pan, gently shake the pan a little bit to release the air and even the cake batter.
  8. Bake the cake in a preheated oven for 50-60 minutes, or until done.

Whipping the cake batter for this Sponge Cake is not hard at all and relatively fast too. Furthermore, if the recipe is well followed, it's almost guaranteed that we'd get a soft, light and spongy cake texture.


  1. I am not sure if I have ever made sponge cake now that you have me thinking about it. It does look to have a lighter texture than some of the cakes I have made.I am really surprised at the small number of different ingredients listed here. The addition of the mocha was a great alternative to the lemon. Nice flavor as well as swirl. I do need to add sponge cake to my never ending to do list! Great post.

  2. Those air pockets in the cake look so pretty! I have made marble cake before but not the sponge kind...i wikk give this a shot soon.
    And i saw your earlier posting about your pregnancy...congrats! I had a baby 2 months ago. You are going to love beinga mother :)

  3. Hello Tina! Yes, I was surprised to see the small numbers of ingredients required to make this cake too. That's why I tested the recipe but everything turned out just great.

  4. Swirling the two cake batters makes for a nice presentation...

  5. That cake's texture looks amazing! I haven't made a sponge cake in forever, but now I want to get in the kitchen and make one! This looks so good!

  6. My nan used to make The Best Chocolate Mocha cake (well, all her cakes were The Best), but the striking thing about her chocolate mocha cake, to me, was that it had a texture like an aero-bar chocolate. I've been scouring the internet for years trying to find nan's secret (she 'made up' all her recipes as she went and try as our family might, we could never get her to give exact methods, measurements - not because she was stingey - just bc she really honestly did it by rote, so couldnt really tell you how much of this or that). Anyway, thank you thank you thank you. THIS IS THE EXACT texture (from looking at the pic) that I've been trying to locate for years - as I begin my attempt to re-create her chocolate moccha cake. So... it was a sponge... very interesting.. And here I was thinking I "hated" sponge cakes! THanks so much for posting. I"ve got a starting point now!

    1. Hahaha.. Thanks for sharing this story! Good luck with trying this recipe and hope the end result is just like your Nan used to bake for you :)


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