Tiramisu Sponge Cake
This Tiramisu Sponge Cake features an ultra soft and fluffy sponge cake stuffed with sweet and creamy coffee-flavored mascarpone. Dusted with cocoa powder and cut into slices, this is a fun twist on classic Italian Tiramisu!
Ingredients
For The Sponge Cake
- 4 egg whites
- 1 and 1/4 cups (155 g) powdered sugar
- 4 egg yolks
- 1 cup + 1 tsp (125 g) potato starch
For The Tiramisu Filling
- 8 oz (225 g) mascarpone
- 3/4 cups (90 g) powdered sugar
- 1/2 to 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
Makes: 8 x 8inch rectangle
Instructions
- Preheat the oven to 320F (160C). Line the bottom of an 8-inch (20 cm) square pan with parchment paper and grease the sides with butter or non-stick spray.
- 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.
- 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.
- 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 expected. 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.
- 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.
- 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.
- 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 because it had no time to set properly.
- 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!
Notes
Make-Ahead Instructions: follow the recipe through step 7 and chill overnight. The next day, when ready to serve, follow step 8.
Storing Instructions: store 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 moist filling.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 477kcalCarbohydrates: 98gProtein: 13gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 251mgSodium: 112mgPotassium: 493mgFiber: 2gSugar: 2gVitamin A: 1053IUVitamin C: 2mgCalcium: 132mgIron: 1mg
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