Recipe: Mini Neapolitan Squares

Neapolitan Sponge Squares

Neapolitan Sponge 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)

for the sponge:

– 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

for 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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One comment

  1. Pingback: The Art of Sponge | Dine&Discover

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