Ingredients:
For the Sponge Cake:
• 4 eggs (separated)
• 2 tablespoons cold milk
• 1 1/4 cups sugar
• 1/2 cup boiling milk
• 1 1/2 cups all purposes flour
• 1/2 teaspoons cream of tartar
• 1/2 teaspoons salt
• 1 teaspoon vanilla
• 1 teaspoon coffee extract
Preheat oven to 325 F degrees, line 8-inches round cake pan with parchment paper then set aside.
In a mixing bowl, on low speed beat egg yolks and cold milk until it had a light yellow color.
Slowly add sugar and continue beating until thick ribbons form.
While the mixer is still running, slowly add boiling milk.
Sift the flour over the egg yolk mixture and gently fold in. Set aside.
In a medium size mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Fold half of the egg whites mixture into the egg yolk mixture. Gently folding in the egg whites with an under and over motion.
Then fold in remaining egg whites with the vanilla and coffee extract.
Pour all mixtures into the prepared cake pan and bake for 30 minutes or until cake begins to pull away from the sides of the pan.
Remove from oven and place cake out onto a cooling rack and cool completely.
For the Tiramisu Cream:
• 2 cups heavy cream
• 3 egg yolks
• 1/4 cup sugar
• 1 teaspoons vanilla
• 2 package of mascarpone cheese
• 1 teaspoons rum extract
Combine mascarpone and rum in the large bowl, beat until smooth.
Put the egg yolks with sugar in a bowl and set over a boiling pot, beat for 5 minutes or until the egg mixture triples in size.
Remove from heat and beat this mixture into mascarpone mixture, set aside.
Whip the heavy cream until the cream holds a firm shape, fold in vanilla.
Fold 1/3 of the mascarpone mixture into the whipped cream. Then fold the whipped cream into the remaining mascarpone mixture, set aside.
Assembly:
Cut the sponge cake in half crosswise; moisten the cake with espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly
Sprinkle generously with the cocoa powder then refrigerate for 4 hours before serving.
For the Sponge Cake:
• 4 eggs (separated)
• 2 tablespoons cold milk
• 1 1/4 cups sugar
• 1/2 cup boiling milk
• 1 1/2 cups all purposes flour
• 1/2 teaspoons cream of tartar
• 1/2 teaspoons salt
• 1 teaspoon vanilla
• 1 teaspoon coffee extract
Preheat oven to 325 F degrees, line 8-inches round cake pan with parchment paper then set aside.
In a mixing bowl, on low speed beat egg yolks and cold milk until it had a light yellow color.
Slowly add sugar and continue beating until thick ribbons form.
While the mixer is still running, slowly add boiling milk.
Sift the flour over the egg yolk mixture and gently fold in. Set aside.
In a medium size mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Fold half of the egg whites mixture into the egg yolk mixture. Gently folding in the egg whites with an under and over motion.
Then fold in remaining egg whites with the vanilla and coffee extract.
Pour all mixtures into the prepared cake pan and bake for 30 minutes or until cake begins to pull away from the sides of the pan.
Remove from oven and place cake out onto a cooling rack and cool completely.
For the Tiramisu Cream:
• 2 cups heavy cream
• 3 egg yolks
• 1/4 cup sugar
• 1 teaspoons vanilla
• 2 package of mascarpone cheese
• 1 teaspoons rum extract
Combine mascarpone and rum in the large bowl, beat until smooth.
Put the egg yolks with sugar in a bowl and set over a boiling pot, beat for 5 minutes or until the egg mixture triples in size.
Remove from heat and beat this mixture into mascarpone mixture, set aside.
Whip the heavy cream until the cream holds a firm shape, fold in vanilla.
Fold 1/3 of the mascarpone mixture into the whipped cream. Then fold the whipped cream into the remaining mascarpone mixture, set aside.
Assembly:
Cut the sponge cake in half crosswise; moisten the cake with espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly
Sprinkle generously with the cocoa powder then refrigerate for 4 hours before serving.
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