Tiramisu: Part 1

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Rich, airy chocolate chiffon cake base for classic Italian dessert
Tiramisu: Part 1 recipe image

This recipe creates the foundational chocolate chiffon cake for a vegan tiramisu. Unlike traditional sponge cakes, this batter relies on whipped egg whites (or aquafaba for a vegan version) to create a light, airy texture that holds up well when soaked in coffee. The deep cocoa flavor is balanced by a subtle sweetness, providing the perfect structural base for layers of mascarpone cream. Ideal for making ahead, this cake layer can be baked, cooled, and stored before assembling the final dessert. It’s a crucial component that transforms simple ingredients into an elegant, restaurant-quality treat.

Tiramisu: Part 1 recipe image
Print Recipe

Tiramisu: Part 1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 103.9

Description

This recipe creates the foundational chocolate chiffon cake for a vegan tiramisu. Unlike traditional sponge cakes, this batter relies on whipped egg whites (or aquafaba for a vegan version) to create a light, airy texture that holds up well when soaked in coffee. The deep cocoa flavor is balanced by a subtle sweetness, providing the perfect structural base for layers of mascarpone cream. Ideal for making ahead, this cake layer can be baked, cooled, and stored before assembling the final dessert. It&# 226;ÂÂs a crucial component that transforms simple ingredients into an elegant, restaurant-quality treat.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease and flour a half-sheet pan.
  2. Sift together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In a large bowl, beat egg yolks at high speed using an electric mixer.
  4. Reduce speed to low and pour in vegetable oil, water, and vanilla extract. Mix until combined.
  5. Gradually add the sifted dry ingredients to the wet mixture.
  6. Increase speed to medium and beat until the batter is smooth and well combined. Remove bowl from mixer.
  7. In a clean, dry large bowl, whip egg whites on medium speed until soft peaks form.
  8. Gradually pour in the remaining sugar while continuing to whip.
  9. Increase speed and whip whites until they are shiny and form firm, but not stiff, peaks.
  10. Using a rubber spatula, gently fold one-quarter of the egg whites into the chocolate batter to lighten it.
  11. Scrape the chocolate mixture back into the remaining egg whites.
  12. Gently fold the mixture until completely incorporated and no white streaks remain.
  13. Pour the batter into the prepared half-sheet pan, spreading evenly.
  14. Bake until the edges of the cake pull away from the pan and a tester inserted into the center comes out clean, about 30 minutes.
  15. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 103.9kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 3.1g16%
Cholesterol 0.0mg0%
Sodium 359.4mg15%
Total Carbohydrate 26.8g9%
Dietary Fiber 14.8g60%
Sugars 0.8g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chiffon, chocolate, cocoa, cake, dessert, eggs, flour, tiramisu, vegan, whip, fold, sugar, baking, soda, powder, oil, vanilla, layer, base, airy
Recipe Card powered by WP Delicious