Description
Light sponge cake soaked in vanilla syrup, filled with creamy mascarpone, and dusted with cocoa. A delightful twist on classic tiramisu.
Ingredients
Scale
- 1 cup (120g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 3/4 cup (150g) granulated sugar, divided
- 1/4 cup (60ml) whole milk
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) water
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 16 ounces (450g) mascarpone cheese, softened
- 1 1/2 cups (360ml) heavy cream, cold
- 3/4 cup (150g) powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Cocoa powder, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a large bowl, whisk together the egg yolks and half of the granulated sugar (about 6 tablespoons) until the mixture is pale yellow and slightly thickened (3-5 minutes).
- Gradually whisk in the milk, vegetable oil, and vanilla extract into the egg yolk mixture until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining granulated sugar (about 6 tablespoons) and continue beating until stiff, glossy peaks form.
- Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Roll the cake up tightly in the towel, starting from one of the short ends. Let the cake cool completely in the towel (about 1 hour).
- In a small saucepan, combine the water and granulated sugar.
- Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
- Remove from heat and stir in the vanilla extract.
- Let the syrup cool completely before using.
- In a large bowl, beat the cold heavy cream with an electric mixer until soft peaks form.
- Add the softened mascarpone cheese, powdered sugar, vanilla extract, and salt to the whipped cream.
- Beat until the mixture is smooth and creamy. Be careful not to overbeat.
- Cover the bowl and refrigerate the filling for at least 30 minutes to allow it to firm up slightly.
- Gently unroll the cooled sponge cake from the towel.
- Brush the entire surface of the cake with the cooled vanilla syrup.
- Spread the mascarpone cream filling evenly over the soaked cake, leaving a small border (about 1/2 inch) along one of the short ends.
- Starting from the end with the filling, carefully roll the cake up tightly. Use the towel to help you lift and roll the cake.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Before serving, unwrap the cake and place it on a serving platter. Dust the top of the cake generously with cocoa powder.
- Slice the cake into 1-inch thick slices and serve immediately.
Notes
- Make sure your egg whites are beaten to stiff, glossy peaks for the best cake texture.
- Don’t overmix the cake batter after adding the dry ingredients or the egg whites.
- Cool the cake completely before assembling to prevent the filling from melting.
- Chilling the assembled roll is crucial for the filling to set and the flavors to meld.
- For a richer flavor, you can add a tablespoon of coffee liqueur to the vanilla syrup.
- Prep Time: 45 minutes
- Cook Time: 15 minutes