This bakery style tiramisu cake slice will impress even the most narrow eyed cake critic (provided they like coffee!)
Inspired by Cake Boss
For the chiffon cake:
2 cups self-raising flour (sifted)
1 1/2 cups castor sugar
2 teaspoons baking powder
1/3 teaspoon salt
1/2 cup sunflower oil
7 eggs separated
3/4 cup water at cool room temperature
2 teaspoon vanilla or 1/2 seeds from 1/2 a vanilla pod
1 teaspoon lemon extract
1/2 teaspoon of cream of tartar
Extras for cake assembly:
2 heaped tablespoons of instant black coffee made up with 3 cups of boiling water, sweetened with 3 teaspoons of sugar.
2 to 3 tablespoons of cocoa powder
For the cream frosting:
800 ml of double cream
3 tablespoons of icing sugar
1 teaspoon caramel flavoring (optional)
200 g of mascarpone cream cheese
To bake the cake:
- Preheat oven to 170 degrees C. Grease, line and flour two 9 inch square cake pans.
NOTE: the original recipe did not grease or line the pans. I assume this is to help the cake rise by catching on to the sides of the pan and to stop it deflating inwards when you remove it from the oven. As I didn’t want to take a risk of not lining my pans, I decided to grease, line AND FLOUR. The flour will allow the cake to catch onto the sides better and rise.
2. Separate the eggs and place the whites in a completely grease free bowl.
3) Add the cream of tartar into the egg whites and whisk until stiff peaks. Leave aside
4) In another large bowl, place the flour, sugar, salt and baking powder. Make a well in the middle and add the oil, egg yolks, vanilla, lemon extract, water. Whisk this well for about 3 minutes until it becomes a pale creamy colour.
5)Fold the eggs whites into the yolk batter
6) Divide the mixture between the two pans
7) Reduce the temperature of the oven to 165 degrees C and bake in the center of oven for 35 minutes. Check it after 25 minutes through the oven door to make sure it’s not browning too much.
If it is, check with skewer it may be cooked! If it wobbles when you open the door, put it back at 160 degrees C for 5 to 6 minutes. A cooked cake will spring back when you gently press on it or an inserted skewer comes out clean.
8) Remove from the oven and set aside for 10 to 15 minutes.
9) When cool enough to handle, remove from the pan and cool completely on a cooling rack.
To prepare the cream frosting:
The cake is filled and covered by the same frosting. Place all the double cream (minus about 2 tablespoons) in a large bowl and whip until just at soft peaks. Add the mascarpone, flavourings, sugar and the rest of the cream. Whip gently to combine (careful not to over whip, it should still be at soft peak consistency. Loosen with a little milk if necessary).
1) Place one of the cake sponges onto a serving plate or cake board. Make up the hot coffee as described in the instructions. Using a tablespoon pour enough coffee to soak the top 5 mm of the surface. Wait a few mins and repeat to cover any dry spots. The sponge should not be completely soaked as it will make cutting neat slices difficult.
2) Carefully spread 1/3 of the cream filling onto the soaked layer.
3) Using a fine sieve, dust the entire top of the cream filling with cocoa powder.
4) Place the second sponge on top of the dusted cake.
5) Repeat the soaking step.
6) Cover the entire cake with the rest of the cream frosting. Using a palette knife, try and keep it as neatly square and level as possible.
7) Cool in the refrigerator for 30 mins
8) Remove from the refrigerator and now it’s time for the the fun decoration part! The top of the cake needs to be dusted with cocoa powder. You can either dust the entire top of the cake with cocoa powder using a fine sieve or, use a stencil to add a pattern. I created a grid pattern by using a piece of an educational game (well washed and thoroughly dried) as a stencil but you can use any cake stencil or make one using cut outs from parchment paper or card.
9) Place the completed cake into the refrigerator to set up for at least 2 hours
Using a large serrated knife, carefully cut the cake in half horizontally so now you have two cakes each being approximately 9 inches by 4.5 inches. Cut each cake into 6 slices (or more or less depending on how many slices you want or how big you want each slice ;P). CLEAN your knife after each cut made.
The cake is ready to impress!! It really is so delicious and light that some people may want two slices from the ready!