6 ea eggs (separated)
4 oz. Splenda ( or 1 C sugar)
1tsp vanilla extract
1 Cup of cake flour.
1- Coat a heavy duty nonstick baker steel sheet with oil, then line parchment paper on top, and again spray oil on parchment.
2- Whisk egg whites till stiff peaks. While beating, gradually add sugar.
3- Beat egg yolks, add vanilla.
4- Fold egg yolks into beaten egg whites . Fold in flour.
5- Pour into the prepared baker sheet. Spread evenly.
6- Bake in preheated oven at 375 F for 14 to 15 minutes. Set aside.
2 oz. Splenda (or ½ C sugar)
5 ea yolks
½ tsp vanilla extract
5 ea egg whites
1/2 Cup baker’s flour
1- Whisk yolks and Splenda together until fluffy, about 3 to 4 minutes.
2- Whisk egg whites until frosty, gradually add Splenda then vanilla.
3- Gently fold the egg yolks into egg whites.
4- Incorporate the sifted flour, folding from the bottom up.
5- Put final product into a piping pastry attached to a round piping tube. Pipe out 2 and ½ long chunks , one next to the other on prepared baking sheet (same procedure as with the sponge cake).
6- Bake in preheated oven at 375F for 12 to 14 minutes. Set aside.
4 ea egg yolks
2 Cups mascarpone cheese
2 Cups heavy whipping cream
4 oz. Splenda (or 1 C sugar).
1- Beat heavy cream in a chilled bowl. Start slowly then faster, till stiff peaks. Store in refrigerator,
2- Beat egg yolks with sugar together about 2 minutes.
3- Mix mascarpone cheese ( room temperature) into egg yolks. Do not over beat or it becomes runny.
4- Fold the egg-cheese mixture into the chilled heavy cream. Chill.
Final gathering of the cake
1- Prepare a concoction of freshly perked coffee mixed with instant powder coffee (you want it strong). Add amaretto liqueur to it if you like. Pour the prepared solution in a bottle equipped with pouring spout,( the kind used by the Barbecues and Grills restaurants, that they put on tables for different barbecued sauces) .
2- Invert the sponge cake on working table surface , discard the parchment paper , then turn it over again. Sprinkle the surface of the cake with sugar. This last step is done to take the stickiness off the cake. Now use a 9-inch bottomless cake ring to cut a round piece off the cake , leaving the inside portion in the ring, discard the rest. Transfer ring and cake to a cake tray .
3- Line the side of the ring with Lady Fingers ( use scissors or knife to trim it).
4- Lavishly soak the Lady Fingers and Sponge Cake with the aromatic solution from the spouted bottle.( Coffee, liqueur etc…) .
5- If you want to use fruit, put it in at this stage.
6- Then put in the prepared filling, spread evenly.
7- Take the ring off, and sprinkle cocoa powder on top of the cake.
8- Decorate with extra piped whipping cream.