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Tiramisu Sponge Cake

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Tiramisu Sponge Cake is a classic Italian recipe that I baked for my Dad’s 75th birthday today and was thoroughly enjoyed by all.

Coffee sponge:


  1. 200g soft butter
  2. 200g caster sugar
  3. 1tsp baking powder
  4. 200g self-raising flour
  5. 1tsp espresso coffee/finely ground NESCAFÉ Alta Rica
  6. 4 eggs
  7. ¼ c milk



  • Cream butter and sugar until light and fluffy
  • Now add vanilla and espresso powder
  • After that add 1 egg at a time, beating well after each addition
  • Combine flour, and baking powder in another bowl.
  • Sift over the creamed mixture bit by bit
  • Stir in gently until well combined
  • Add milk if the mixture is too stiff, as the cake mixture should be soft but not runny.
  • Divide into 2 well-greased cake tins and bake in a preheated oven at 180C for 17-20 min.
  • Cool in the tin completely before turning out.
Tiramisu Sponge Cake


Cream Cheese Frosting for Tiramisu Sponge Cake:


  • 1½ ounce boiling water
  • 3-ounce dark chocolate
  • 1tsp espresso coffee
  • 1/3c sugar
  • 1 c smooth creamed cheese
  • 3 c whipped cream.


  1. Combine boiling water with chocolate and mix well.
  2. Add coffee, and mix well.
  3. Cool completely.
  4. Add creamed cheese and sugar and mix well, fold in a little cream at a time.
  5. Place on top of one cake, cover with the other sponge layer
  6. Completely cover the entire cake with topping.
  7. Place boudoir biscuits around the cake and decorate as desired.

Prepared, tried, and tested Melenie Govender Pillay 

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6 thoughts on “Tiramisu Sponge Cake”

  1. A non alcoholic version of my favourite dessert! Thank you for sharing this, I just hope I will be able to share my dessert after making it.


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