1cupcoffee (more if desired) (I use espresso, but a good strong coffee will)
TOPPING
¼cupcocoa powder
*In the cream filling, for the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available or if you wish eliminate the egg, but the egg does give it a delicious taste and creaminess.
Pre-heat oven to 340F (170C), lightly grease and flour or spray one 8 inch (20cm) round springform cake pan or regular pan.
In a medium bowl sift the flour, salt and baking powder.
In the bowl of a stand mixer with the whisk attachment beat the egg whites until stiff. Set aside.
In a separate large bowl beat the egg yolks and sugar for 15 minutes, add the vanilla, then add the flour a little at a time and beat to combine between each addition, add the hot water and beat to combine. Gently fold in the egg whites.
Transfer the batter to the prepared pan and bake for approximately 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Leave in the pan to cool 15-20 minutes, then move to a wire rack to cool completely. When cool cut the cake into three layers.
While the cake cools, beat together the sugar and eggs* until frothy, then add the mascarpone and cream, beat until thick.
If you don't add the egg then beat together the powdered sugar, mascarpone and cream until thick.
Place 1 layer of cake (sliced side up) on a large plate and spoon 1/3 of the coffee on top, cover with 1/3 of the cream mixture and repeat with the remaining layers. Frost the cake with the remaining cream filling. Chill for 3-4 hours or even overnight. Bring to room temperature for 30 minute before serving. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips and serve. Enjoy!
*For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized eggs available. Or you can leave it out completely, if you do then substitute powdered/icing sugar for granulated sugar.
Notes
To add liqueur to the recipe - I would suggest a tablespoon or two, such as marsala wine, brandy, dark rum or even a coffee liqueur or even a teaspoon of vanilla if you prefer will work. I would suggest adding it with the mascarpone or you could add it to the coffee before spooning on the cake layers.Italian sponge cake is on the drier side so be sure to add a good amount of coffee to keep it moist but don't soak it or it won't hold the filling. I use a small sieve to sprinkle the cocoa on top of the cake.*The cake should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. It is best to freeze the cake the same day you prepare it. Place it in a sealed freezer container to prevent freezer condensation from penetrating and ruining it. It will keep for up to 2 weeks in the freezer.To thaw the cake in order to avoid harmful sudden changes in temperature, it must first be place in the fridge for at least a few hours and then it can be moved to room temperature.