Tiramisu Snack Cake

Ingredients

Eggs. You’ll need to separate the yolks from the whites because you’ll have to whip the whites so make sure you don’t get any yolk in the egg whites or they won’t whip!

Powdered sugar for the sponge cake and filling.

Potato starch. This is the key ingredient so it can’t be substituted: it provides that delicious fluffiness and moisture to the sponge cake that makes it melt in your mouth. I also have a cornstarch and flour sponge cake recipe in my Italian Paradise Cake Recipe but I highly recommend making this potato starch version because it has a stronger structure that will hold the mascarpone filling better!

Vanilla extract for flavor.

Mascarpone for the filling. This is one of the key ingredients of Tiramisu so it’s there to help you replicate the flavor!

Instant coffee. Make sure you get high-quality instant coffee for best flavor. In classic Tiramisu, you’d soak the ladyfingers in coffee to deliver the coffee flavor, for this dessert we’re going to add the coffee to the mascarpone to create a Tiramisu-flavored filling.

Cocoa powder for dusting. Another key ingredient and step in classic Tiramisu is to dust unsweetened cocoa powder over the top of the dessert so you’ll do the same thing here to keep that delicious deep and slightly bitter hint of cocoa of Tiramisu!

How to make Tiramisu Sponge Cake

STEP ONE: Preheat the oven to 320F (160C). Line the bottom of an 8-inch square pan with parchment paper and grease the sides with butter or non-stick spray.

STEP TWO: Beat the egg whites. In a large bowl or the bowl of a stand-mixer, add the egg whites and beat on high until foamy. Once foamy, add in the sugar and beat into medium stiff peaks. Peaks are considered medium stiff when they’re stiff enough to stand up firmly but have a small curl at the end. Set aside.

STEP THREE: Make the sponge cake. In a separate large bowl, add the egg yolks and beat until fluffy and pale in color, then mix in the vanilla extract. Sift in about 1/3 of the potato starch and use a spatula to fold it into the batter. 

Once the batter begins to dry up, fold in about 1/3 of the egg whites. Keep alternating between dry ingredients and egg whites until you run out of both and have a smooth fluffy batter.

STEP FOUR: Bake. Gently pour the batter into your prepared pan and bake for 25-30 minutes or until the center doesn’t jiggle when you gently shake the pan or a toothpick inserted in the center of the cake comes out dry. Remove from the oven.

The cake will begin to deflate quickly, it’s okay. Allow to cool for 5 minutes in the pan, then run a butter knife along the sides of the cake to release it from the pan and invert onto a clean dish. Allow to cool down to room temperature before slicing and filling.

STEP FIVE: Make the Tiramisu filling. In a medium bowl, add the mascarpone and powdered sugar and mix vigorously until combined and smooth, then mix in the instant coffee.

STEP SIX: Assemble the cake. When the sponge cake has cooled down to room temperature, use a serrated knife to cut it in half horizontally. Add dollops of your prepared filling to the bottom layer of the cake and use a spatula or butter knife to create an even layer of filling.

Top with the top layer of the sponge cake and press down gently.

STEP SEVEN: Chill. Allow the cake to set in the refrigerator for 1-2 hours for cleaner slices. This step can be skipped but the cake won’t slice as nicely!

STEP EIGHT: Dust and slice. Remove the cake from the refrigerator and allow to sit at room temperature for 10 minutes before serving, for best flavor. Meanwhile, slice off the edges for a cleaner look. Dust with cocoa powder and slice into 4 to 6 servings. Enjoy!

Make-Ahead and Storing Instructions

Make-Ahead Instructions: This is a great make-ahead dessert! To make ahead, follow the recipe through step 7 and chill overnight. The next day, when ready to serve, follow step 8.

Storing Instructions: Store any leftovers covered or in an air-tight container in the refrigerator for up to 2-3 days. Keep in mind that the sponge cake will soften up over time because of the filling.