1 1/2 cups sifted flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup plus 3 tablespoons water
1/4 cup vegetable oil
3 eggs, separated
1/4 teaspoon cream of tartar
1 1/4 pounds mascarpone cheese
5 eggs, separated, at room temperature
1/2 cup superfine sugar
1/2 cup strong espresso
1/4 cup rum, or brandy
unsweetened cocoa powder
- Preheat oven to 350°. Spray an 11 x 17" jelly roll pan with non-stick spray; line with parchment and spray the parchment.
- Cake: Sift together flour, sugar, baking powder, and salt into mixing bowl.
- Make a well in the center of the dry ingredients and add water, oil, and egg yolks; beat until smooth.
- Beat egg whites and cream of tartar separately until whites are stiff but not dry; gradually fold the whites into the cake batter, folding gently with a rubber spatula until just blended. The mixture will have a few lumps, but that is as it should be.
- Spread the batter evenly in the prepared pan and bake 20-25 minutes, or until the cake springs back in the center when lightly touched with a finger.
- Remove from the oven and let cool thoroughly.
- Cut several small ghosts from the sponge cake, pipe eyes on the ghosts with black decorating gel, and set aside.
- Filling: Beat the mascarpone in a small bowl until soft. In a separate bowl beat the egg yolks with the sugar (reserving 1 tablespoon), until the mixture is pale yellow and fluffy. Gradually beat in the softened mascarpone.
- In a separate bowl beat the egg whites with the salt until they form stiff peaks. Fold the egg whites into the mascarpone mixture.
- Assembly: Line a 8" x 12" shallow baking dish with sponge cake.
- Add the reserved sugar to the espresso, and stir in the rum or brandy; sprinkle the espresso mixture over the sponge cake--it should be moist but not saturated.
- Cover with half of the egg mixture.
- Make another layer of sponge cake moistened with espresso, and cover with the remaining egg mixture. Sprinkle with cocoa powder.
- Top with the reserved ghosts. Cover tightly with plastic wrap and chill for at least 1 hour, preferably more, before serving.
Amount Per Serving
Calories 410 Calories from Fat 144
Percent Total Calories From: Fat 35% Protein 15% Carb. 48%
Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 142 mg
Sodium 521 mg
Total Carbohydrate 50 g
Dietary Fiber 0 g
Sugars 9 g
Protein 15 g
Vitamin A 8% Vitamin C 0% Calcium 0% Iron 6%
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