I've probably mentioned this many times, but my mom LOVESSS coffee and light desserts hence this year for her birthday I made: A very light vanilla sponge, with a coffee simple syrup and some simple whipped cream frosting.
(To be totally honest, I had made this cake before a little while ago, but I used mascarpone cheese and whipped cream for frosting, but the cake was not at all stable and collapsed hence the use of only whipped cream for frosting)
How does the cake taste?
This tiramisu cake is lighter than your average tiramisu, mainly because of the use of only whipped cream for the frosting.
It has the perfect amount of coffee which pairs perfectly with hints of vanilla from the sponge.
Ingredients For Tiramisu Cake
All-Purpose Flour – Just the regular all-purpose white flour that you likely alrady have in your pantry. To get the most accurate results (and minimize dishes!), I like to do this on a scale by weight.
Sugar – Use granulated white sugar for this cake. Like the flour, I prefer to do this on a scale by weight, right inside the mixing bowl.
Eggs, Milk, Vegetable Oil– You’ll also need these other common ingredients that you probably already have in your kitchen.
I would recommend being very precise with the ingredients as sponge cakes are extremely temperamental and hence using a scale would be very helpful, also we won't be using any chemical leavenings.
How to make the cake?
Beat egg whites until a little frothy, then gradually add sugar until they reach stiff peaks (this is very important, as we won't be using chemical leaveners)
Mix the egg yolks with the egg whites gently, until well combined.
Combine oil, milk and vanilla in a separate bowl, set aside
Add your flour in batches gently mixing in between using a flexible spatula.
Take about 1/4 cup of the batter, add it to the wet ingredients, mix until homogeneous, then add the wet ingredients back to the batter and mix until combined.
Bake the cake in prepared tins for 30mins at 180, let them cool, then de-mould and chill completely
Make the frosting, douse the cakes in coffee, stack and chill util ready to be cut
And you're done
Yield: 8 generous servings (or upto 24 smaller pieces)
Ingredients:
For the sponge:
3 eggs, separated, room temp
1/3 cup (66g) Sugar
2/3 cup (80g) All purpose flour
1t Vanilla extract
3T (45ml) Milk
2T (30g) Vegetable/neutral-tasting oil
For the frosting:
3/4 cup (180g) Heavy whipping cream, cold
2T (30g) Icing sugar
For assembly:
1/2 cup Strong brewed coffee
2T cocoa powder
Directions:
For the sponge:
Preheat your oven to 350˚F and line the bottom of 2 6" cake tins (or 1 8" tins) with parchment, do not grease the sides.
Separate your eggs straight out of the fridge, into two bowls: white in a large bowl, yolks in a smaller bowl.
In another bowl, add milk, oil and vanilla extract and mix (it won't mix perfectly, the oil will remain at the top)
With the help of an electric stand mixer fitted with whisk attachment, beat the egg whites until frothy, gradually add sugar (1T at a time), continue beating for 5-6 minutes or until a stiff meringue is formed
Break your egg yolks, add half of them to the egg white mixture, gently mix until the color is homogenous, add the remaining egg yolks, repeat
Sift the flour in two batches, mixing in between using a flexible spatula, gently fold until the flour is mixed (try not to deflate the batter).
Scoop some of the batter, into the milk mixture, mix until combined, add this cohesive liquid to the batter, fold gently until just combined
Divide evenly between prepared cake pans. Bake at 180 for 30-32 minutes, or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature.
For the frosting:
Combine cold whipping cream and sugar, whisk or beat until very stiff peaks.
Transfer it to a piping bag with a medium-sized round nozzle, chill until ready to use
Assembly:
Put both the layers in an oven tray or a plate and generously douse them in the coffee.
Add a dollop of the whipped cream onto the cake board, spread it evenly, add your first layer, make a thick spiral with the cream, smooth it using an offset spatual.
Put the second layer on top of it, and make uniform dollops on top of it.
Chill in the refrigerator until ready to serve, before serving dust it generously with cocoa powder
Notes:
The frosting can be stored in an airtight container in the refrigerator for up to 2 days.
To use the chilled frosting: Let it come to room temp then whip it again for 2 minutes
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
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