Spongy tiramisu layer cake

Spongy tiramisu layer cake

Ingredients

Cake

• 240g (2 cups) cake flour
• 300g (1 cups) sugar
• 10ml (2 tsp) baking powder
• 5 extra-large eggs, separated
• 125ml ( cup) milk
• 100ml water
• 100ml sunflower oil
• 5ml (1 tsp) vanilla essence
• Pinch of cream of tartar

Filling

• 250ml (1 cup) cream
• 60ml ( cup) icing sugar
• 250g mascarpone cheese
• 60ml cup) coffee liqueur
• 125ml ( cup) espresso coffee
• 100g dark chocolate, grated

Method

For the cake, sift the flour, sugar and baking powder into a large bowl. In a separate bowl combine the egg yolks, milk, water, oil and vanilla essence and mix well.

Add the flour mixture to the creamed mixture and beat until well blended. Beat the egg whites and cream of tartar together until stiff but not dry. Fold into the batter.

Pour the mixture into a deep 23cm round cake pan sprayed with nonstick cooking spray and bake in a preheated oven at 180C for 40-50 minutes. Cool completely.

For the filling, whip together the cream and icing sugar until soft peaks form. Add the mascarpone and whip until thick. Mix in 10ml (2 tsp) of the coffee liqueur.

Cut the cake in half and place the base on a serving plate. Combine the remaining liqueur with the coffee and brush generously onto the base. Spoon half the filling onto the base and sprinkle with half the grated chocolate.

Top with the remaining sponge and brush with the leftover coffee mixture. Top with remaining filling and finish with a layer of grated chocolate.

Serves 8-10