Ingredients

For the cake

4 Egg yolks

6 Egg whites

150 g (¾ cup) Sugar

160 g (⅔ cup) Milk

60 g (4 tbsp) Oil or melted butter

180 g (1 cup + ¼ cup) All purpose flour

1½ tsp Baking powder

1 tsp Vanilla extract

Pinch of salt

Italian coffee for the bath

For the cream frosting

500 g (18 oz) Mascarpone

400 g (15 oz) Heavy cream

5 - 8 tbsp Powdered sugar (add the sugar to your liking)

Vanilla extract (optional)

Unsweetened cocoa powder (to dust on top of the cake)

Method

For the cake

In 1 bowl, beat the egg whites, with ½ tsp of lemon juice. Once foamy add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

In another bowl mix the milk, melted butter, egg yolks, vanilla and dry ingredients.

Gently combine both mixtures together without deflating the egg whites.

Pour the batter onto two cookie sheets, greased and lined with parchment paper, and bake cakes in a preheated oven at 170 °C (340 °F) for 10 - 12 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow to cool completely.

For the cream frosting

In a large bowl, mix the mascarpone, heavy cream and powdered sugar.

Add the vanilla extract (optional).

To assemble

Assemble the cake in layers, as shown in the video.

Trim all four sides.

Dust the top of the finished cake with cocoa powder.