hi guys today we're making this incredible tiramisu cake it's everything that you love about tiramisu but in the form of cake thin soft layers of vanilla sponge soaked in coffee and topped with a creamy mascarpone whipped cream it's delicious okay you guys to make my tiramisu cake we're going to start by making my vanilla sponge cake sponge cakes are the perfect base for refrigerated cakes because they remain super soft this one in particular will be baked and assembled differently and you'll see what I'm talking about as we go along to my egg whites I've added some lemon juice and you're going to whip these up and once they start to become foamy that's when you're going to start adding the sugar gradually one tablespoon at a time if you're new to my channel make sure to subscribe and click that bell I post new videos every week whip the eggs to stiff peaks and this is how you'll know your meringue is ready if you shake it it will not move set this to the side and in this other bowl I have my egg yolks and vanilla and to that we're going to add the melted butter or oil if you prefer and the milk give these a quick mix just so they're combined and then you can add the dry ingredients I always sift the dry ingredients especially when making cakes if you don't see me sifting on-camera it's because it was done prior to filming and I highly recommend you sift as well the flour will incorporate much faster without having to over mix to this batter we're going to add three to four big dollops of the meringue to loosen and lighten it I said this in my previous cake videos you can be rough when mixing these first dollops but be careful when folding in the rest of your meringue this is where people tend to over mix and deflate the egg whites now going back to what I was saying before you have two options here you can either bake your sponge in a normal cake pan and once baked divided into layers however.
because I want really thin layers for this data miisu cake to make my life easier I'm going to make the sponge cake using two cookie sheets you'll cut down drastically on the baking time and your layers will be even it saves you time and strats make sure you grease the parchment paper so the layers won't stick and because I'm using two different size cookie sheets the cakes may bake slightly differently so one cake may be done before the other bake the cakes in a preheated oven at 160 degrees Celsius or 320 Fahrenheit for around 10 to 13 minutes check them do the toothpick test as I said one cake may bake faster than the other allow the cakes to cool for 5 minutes and then you're going to slide them off the baking sheet and let them cool completely I'm going to divide the bigger cake into two cakes that way I have a total of 3 cake layers do not worry if one cake is slightly bigger than the other because we will be trimming off the edges later on you can use a knife or even scissors since the cakes are south it I love using this cookie sheet method for making thin cake layers it makes it super easy to get great results set these to the side and we're going to make the frosting because this is tiramisu it only makes sense to make a mascarpone whipped cream frosting it's delicious in this bowl I have cold must get appointed I'm going to add some cold heavy cream and some powdered sugar you can also add some vanilla extract but in Italy we usually don't add vanilla to tanaami sue but that's up to you you're going to whip this up until it's thick ends we want this cream to be stiff so it holds up beautifully all those layers if you hold up your spatula and the cream doesn't Bob it's ready okay so onto assembling the cake
I'm using a rack because I do flip each sponge and brush both sides with coffee and then I transfer each sponge onto my serving plate obviously I'm just going to show you one side because it's pretty self-explanatory but I do like to brush both the top and bottom for a strong coffee flavor use a brush or spoon be careful to not over soak since the layers are so thin and you do want to use Italian strong espresso coffee that's the only car fear that will give you a pure and true tiramisu flavor add your cream and I find that using a piping bag is the easiest and fastest way I absolutely love a super creamy tiramisu so I'm very generous with my whipped cream frosting it's just so good you're going to repeat this process for all your cake layers and this cake needs to chill in the fridge for at least an hour the longer you leave the cake to sit the better the tiramisu or in this case the tiramisu cake will become it will soften up even more and you'll give a chance for the flavors to really develop like I said before we're going to trim all four sides people always ask me what happens to my trimmings my family and I eat them nothing goes to waste guys just before serving you're going to dust the top with unsweetened cocoa powder be generous a little tip for easy cleanup I like to add paper around the sides of the cake and then remove it I really wanted this cake to look like tiramisu and I think we nailed it it's so amazingly delicious super moist and melt in your mouth and there's just something about coffee and cocoa and cream that goes so well together you
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