Tiramisù cake my way

Method

1. Preheat the oven to 180°C. Butter two 20-cm cake tins and line the bases with baking parchment.
2. Sift the flour into a medium bowl, add the baking powder and half the sugar and whisk to combine.
3. Put the egg yolks into the bowl of a stand mixer fitted with a paddle attachment and place the egg whites in a large, clean bowl with the cream of tartar. Add the oil, half the coffee, the salt and vanilla to the egg yolks and beat until mixed, then add the flour mixture and beat until well incorporated; do not over-mix.
4. Using an electric hand-held whisk, whisk the egg whites until frothy, then add the remaining sugar and whisk to stiff peaks. Gently fold the whisked egg whites into the cake mixture, then divide the mixture between the prepared tins and bake for 20–25 minutes, until a skewer inserted in the middle comes out clean. Remove the cakes from the oven and brush of the remaining coffee over both, using a pastry brush. Wait for it to soak in, about 2 minutes, then invert the cakes on to a wire rack and cool.
5. For the mascarpone frosting, whip the cream in a mixing bowl, using an electric hand-held whisk, until medium stiff. Meanwhile using the paddle attachment on the stand mixer, beat the mascarpone until creamy. Beat the whipped cream into the mascarpone and icing sugar.
6. To assemble, brush the remaining coffee over both cooled cakes. Place one cake on a cake board or plate. Spread some mascarpone cream over the top, using a spatula. Dust generously with cocoa powder and top with the second cake. Spread the remaining mascarpone cream over the top and sides of the cake. Dust the top with cocoa powder.