• Pre-heat the oven to 350°. Grease a 9 inch (24 cm) springform cake pan.
  

ITALIAN SPONGE CAKE

• Beat on medium-low speed the eggs and sugar until well mixed (2 minutes) add flour and baking powder and continue to beat on medium speed for 2-3 minutes or until smooth. Pour into greased cake pan and bake for approximately 30 minutes or until tested done. Let cool, then slice into 3 layers. While cake bakes make the coffee and let cool.
• While cake cools, beat together sugar and eggs till frothy, then add the mascarpone and cream, beat until thick.
• Place 1 layer of cake (sliced side up) on a large plate and spoon 1/3 of the coffee on top, cover with 1/3 of the cream mixture and repeat with the remaining layers. Frost the cake with the remaining cream filling. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips. Enjoy!
• **I use a small sieve to sprinkle the cocoa on top of the cake. *In the cream filling, for the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available or if you wish eliminate the egg.