Coffee Delight Cake

Method

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1. Separate the egg yolks from the whites and beat the whites until stiff while gradually adding the sugar.
2. Add the yolks one at a time, folding gently from the bottom upwards.
3. Sift in the flour and cocoa powder and fold gently into the meringue.
4. Gradually add the sunflower oil and mix until smooth.
5. Pour the batter into a 35×35 cm baking pan lined with parchment paper, level the surface, and bake at 180°C fan (190°C conventional) for 10–15 minutes.
6. Let the sponge cool completely on the parchment paper.
7. Cut the cooled cake into 5 cm wide strips and leave them on the parchment.
8. Dissolve the instant coffee in 100 ml of the cream and let it cool completely.
9. Whip the remaining cream, then add the mascarpone and the cooled coffee mixture and combine.
10. Spread half of the cream over the cake base and roll up the first strip to form a spiral in the center of a serving plate.
11. Wrap the remaining strips around the spiral one at a time until the cake is complete.
12. Cover the cake with the remaining cream and decorate with a piping bag and coffee beans.

Buon appetito!

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