Orange flour

Mini Neapolitan Squares

A neapolitan sponge is the Queen of sponge cakes. Three layer of chocolate, strawberry and vanilla sponge – the ultimate flavour combination in one perfectly stacked bite.
6oz caster sugar
6oz unsalted butter
3 eggs
6oz self-raising flour
1 tsp vanilla essence
100g dark chocolate
1 tsp pink food colouring
1 tbsp strawberry jam

icing sugar
pink food colouring


(Preheat the over to 180*c and grease and line a square baking tray with non-stick paper)

– in 3 separate bowls, cream together 2oz caster sugar, 2oz butter
– beat 1 egg into each bowl
– in one bowl add the vanilla essence to flavour the vanilla layer
– in the 2nd bowl, add 1tsp pink food colouring and 1tbsp strawberry jam for the strawberry layer
– in the 3rd bowl, stir in the dark chocolate which you have melted gently in a bain-marie – you may also need to add a little milk to loosen up with chocolate mixture
– gently fold 2oz self-raising flour into each bowl
– pour the strawberry sponge mixture into the lines baking tray, followed by the vanilla mixture and finally the chocolate mixture
– bake in the over for around 15 minutes, until risen – to check if the sponge is cooked, poke a knife into the centre of the cake and if it comes out clean, the cake is ready
– leave to cool in the baking tray before decorating

– to make the icing, combine water and icing sugar until the right consistency is achieved – it should be neither too hard, nor too runny
– you can play around with the icing to create your own design – I spooned light, medium and dark pink icing onto the cake and swirled the coloured into one another with the point of a knife
– using a sharp knife, slice into squares


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This entry was posted on March 3, 2013 by in Baking, Sponge Cake and tagged , , , , , , .
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