This cake, oh this cake! You will make many friends with this cake, it is THAT delicious!
6 large eggs
Decent pinch of salt
1½ cups sugar
2 cups plain flour
2 teaspoons baking powder
100g butter, melted
2 cups cooled espresso sweetened with 2 tablespoons sugar
Cocoa for dusting
½ cup icing sugar
300g mascarpone, at room temperature
1 teaspoon vanilla extract
1. Heat oven to 170°C fan bake. Grease and line two 20cm cake tins.
2. In the large bowl of a mixer, beat the eggs and salt until creamy. Add the sugar and beat further until thick and pale – this can take 5-7 minutes so be patient. Sift in flour and baking powder and gently fold to combine, adding in the melted butter towards the end. Pour into the lined tins – I weigh them to make sure the mixture is evenly divided.
3. Bake for 25-30 minutes or until the cakes spring back to the touch. Cool in the tins for 10 minutes before turning out to cool completely.
4. When ready to assemble, make the mascarpone filling by whisking together icing sugar, mascarpone and vanilla until smooth and creamy. Add the cream and whisk on low, then gradually increase the speed to medium. Watch it carefully as you want it be thick enough to hold a stiff peak but not over-whipped or curdled.
5. To assemble, slice each cooled sponge through the middle so you have four layers. Place one layer on a serving plate. Brush over or use a squeeze bottle to drench the layer with about a quarter of the coffee. Top this with a quarter of the mascarpone filling. Repeat for the next three layers. Chill for a few hours or overnight.
6. To serve, liberally dust the top of the cake with cocoa powder.
Make this cake the day before to let it settle and become even more scrumptious.