My family is not so fond of buttercream icing But dessert cakes are Really appreciated and licked to the last crumb ?. Here is a version of the ever so popular Tiramisu in a cake!!
This sponge cake recipe is from Ricardocuisine.com and I have been using it for a while now ( a few years), soft and melt in the mouth! I wish I could personally thank Ricardo and his team for coming up with the best sponge cake ever!
Ingredients For the cake
1 cup (250 grams) all purpose flour, sifted
1 teaspoon (5 grams) baking powder
1/4 teaspoon (1 gram) salt
3 eggs, separated
1 1/4 cup ( 310 grams) sugar
1/2 cup (125 grams) unsalted butter.softened
1 teaspoon vanilla extract
1/2 cup (125 ml) milk
Preheat the oven to 350 degree Fahrenheit (180 Celsius). Prepare an 8 inch cake pan by greasing it well with butter and line the bottom with parchment paper.
In a bowl combine flour, baking powder and salt. Set aside.
In another bowl beat the egg whites with a beater until soft peaks form. Gradually add 125 grams (1/2 cup) sugar, beating until stiff peaks form. Set aside.
In the third bowl,beat remaining sugar, egg yolks, butter and vanilla with an electric beater. At low speed add the flour mixture alternating with milk in two or three batches.
Stir quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan.
Bake for 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove on a cooling wire and let it cool completely.
Tips-
-Always make sure your ingredients are at room temperature for best results.
– Curiosity kills the cake! Please never open the oven while the cake is baking and time is still far. If your anxiety is taking over you. best is to switch on the oven light! You’ll know how far your cake is done.
-Best way to check your meringue is stiff enough, lift the whisk attachment upside down and it should not droop.
The Ultimate Mascarpone Filling and frosting
Prepared black coffee- 2 cups ( cooled)
Sprinkle 2-3 tablespoons of prepared coffee on the first layer of the cake and spread about 1/2 cup mascarpone cream on it, gently slide the second cake layer on it. Sprinkle 2-3 tablespoon of the prepared coffee and spread about 1/2 cup mascarpone cream on the second layer.
Slide the final layer of the cake on torte with the cut part facing down, sprinkle 2-3 tablespoons of prepared coffee and keep the cake and remaining cream in the refrigerator for at least half hour.
Remove from the fridge and ice the cake with the remaining frosting.
On the sides you can stick the sponge fingers, dust the top with cocoa powder and pipe rosette swirls around the border. If you have roasted coffee beans stick one for each rosette.
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| Tiramisu Cake |
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| Indulgence |
