Tiramisu cake with Hong Kong sponge cake


It’s been a while since I last made a recipe post. Thanks to my little cousins, my cakes are now consumed immediately after they are done, leaving no time for photos and decorations.

Back to this Tiramisu cake. A bit of a story here: Tiramisu was my second most favorite desserts back when I was living in the dreamland of desserts. There was no rum in the cake back then, I remember, just a slight bit of coffee, a light layer of cream, and soft, moist cake layers in between. I looked up the recipes online, and have tried quite a number of times, using lady fingers, but all those tries were not successful, either the cream was too thin and the coffee was too strong, or the cake was dry. Plus, the ingredients are not cheap either. Mascapone is not easy to find where I live, lady fingers are insanely expensive, whipping cream is a bit hard to reach the stiff peak, and buying just a cup of coffee only to use 2-3 drops seems like a waste. So I didn’t really want to try making tiramisu again (the bakery sells the perfect tiramisu cakes anyway, so the need is not that huge anymore).

Lady fingers are expensive, so instead I used Hong Kong sponge cake, just a bit of egg, sugar, milk, and flour, and the taste is even more awesome than store-bought lady fingers.


  1. Ingredients
    1. Hong Kong sponge cake
      1. 2 eggs (separated)
      2. 10 gram sugar
      3. 20 ml milk
      4. 15 ml oil
      5. 1/4 teaspoon vanilla extract
      6. 25 gram all-purpose flour
      7. 25 gram corn starch
      8. 35 gram sugar
      9. 1/4 teaspoon cream of tar tar
    2. Cream filling
      1. 50 gram mascapone
      2. 20 gram sugar
      3. 75 gram heavy cream
      4. 1/4 teaspoon vanilla
    3. Coffee mix (ratio to your taste, I usually remove the rum)
      1. Coffee
      2. Rum
      3. Vanilla
      4. SugarDSC03843-2
  2. Instruction
    1. To make the sponge cake:
      1. Preheat the oven to 150 degree celcius, line the bottom of a baking pan with a baking sheet
      2. In a bowl, mix together the egg yolks, sugar, oil, vanilla, and milk until all combined
      3. Sift in the flour and corn starch
      4. Beat the egg whites until stiff peaks form
      5. Divide the egg whites into 3 parts and fold the egg whites into the egg yolk mixture
      6. Pour into the pan, slam the pan onto the counter top several times to release any air bubbles trapped inside
      7. Bake for 40-50 minutes
      8. When done, remove from the pan and let it cool completely
    2. To make the coffee mix and cream filling
      1. While waiting for the cake to cool, let’s start with the cream filling, and then the coffee mix.
      2. In a bowl, beat the mascapone and sugar until smooth
      3. Prepare a bowl of iced water and put the mascapone bowl in. I live in a place where the temperature is 32-33 degrees Celcius always, so this helps the whipping cream thicken much much much easier and faster.
      4. Add in the heavy cream and vanilla and beat on high speed until thickened and there are lines appearing
      5. Reduce to low speed and continue to beat until stiff peaks form. This might take 4-5 minutes. Be patient.
      6. Now put it in the freezer for 10′, then move to the fridge for at least 30′ more.
    3. Assembling
      1. Right before assembling, prepare the coffee mix (which has coffee, rum, sugar, and vanilla, all to taste).
      2. Cut the cake in half
      3. Assemble by this order: a layer of cake, a dap layer of coffee, a layer of cream, repeat until all one.
      4. Dust with a top layer of cocoa powder on top.

And here’s the final result:



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