The whipped mascarpone, coffee, and chocolate… I love tiramisu. I would love to be having this as I sit outside, drinking a cappuccino in Italy, but making this sponge cake tiramisu might be the next best thing.
Sponge cake isn’t typical tiramisu fare. Classic tiramisu uses lady fingers. But this isn’t classic— it’s a simple spongy cake that’s the perfect vessel for soaking up all that good espresso. And I’ve simplified the cream filling. I whipped mascarpone with heavy cream. There are no eggs in the filling, but you still get all of the barely-sweet, slightly-tangy mascarpone flavor.
I used rye flour in the sponge. Rye may be best known for bread-making, but it’s got a place in cakes and muffins, as well! The bit of robust flavor from the rye stands up beautifully to the espresso.
This cake is light, dreamy, and perfect for summer
sponge cake tiramisu
for the sponge:
3/4 cup (90g) King Arthur Baking all-purpose flour
1/4 cup (30g) King Arthur Baking rye flour
6 large eggs
3/4 cup (150g) granulated sugar
1/4 teaspoon kosher salt
for the filling & topping:
1 1/4 cup espresso or strong coffee
2 tablespoons rum or orange liqueur
8 ounces cold mascarpone cheese
1 cup cold heavy whipping cream
1/3 cup (67g) granulated sugar
2 tablespoons unsweetened cocoa powder
chocolate shavings (optional)
Tools: This cake is super versatile and can be prepared in an 8 or 9-inch round cake pan, or an 8×8-inch square baking pan. You’ll need an electric mixer to prepare the sponge.
Prepare the sponge cake. Heat the oven to 375 F. and place a rack in the center. Spray the baking pan with baking spray with flour.
Add the eggs and sugar to a large bowl, or the bowl of a stand mixer. Beat on medium for 2 minutes, then increase speed to medium high and beat an additional 8-10 minutes, until pale and thickened, and if you swirl the batter on itself, it holds its form (see photo above).
Sift in the all purpose flour, rye flour, and add the salt. Use a rubber spatula and fold until no streaks remain.
Pour the batter into the prepared cake pan and smooth the top. Bake until golden on top, fully set, and springy when touched, about 10 minutes.
Remove from the oven and let cool for 30 minutes. Remove the cake from the pan and use a serrated knife to slice it in half, creating two equal-sized layers.
Meanwhile, while the cake is cooling, prepare the filling. Combine the coffee and rum in a small bowl. Beat the cold mascarpone, heavy cream, and sugar until thick.
Place one of the cake layers back in the pan. Spoon half of the coffee mixture over in an even layer. Spread half of the cream filling in an even layer. Use a sifter to dust 1 tablespoon unsweetened cocoa powder on top in an even layer. Repeat with the second cake layer and remaining coffee, cream, and cocoa powder. Lastly, top it with shaved chocolate, if using.
You can serve this immediately. Store this cake in the refrigerator, covered, until you’re ready for it, for up to three days.
This post was generously sponsored by King Arthur Baking Company
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