Soft & FLuffy
Let's Make It...
espresso soaked sponge cake
Beat eggs and sugar until it doubles in volume and becomes pale in colour.
Fold the flour mixture into the egg mixture 1/3 at a time.
Divide the batter into three 6" lined cake pans. Bake at 350°F for 23-25 minutes.
Beat mascarpone cheese, whipping cream, and powdered sugar together until creamy.
Drizzle 4-5 tablespoons of espresso soak on top of each cake layer.
Smooth an even layer of mascarpone frosting on top of cake layers.
Repeat with remaining layers and frost the cake with a thin layer of frosting. Scrape off the excess for a naked cake look.
Use a decorative piping tip to pipe frosting on top of the cake.
Sprinkle the top with cocoa powder before serving.
Teak & Thyme
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