Raspberry Mocha Sponge Cake

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   ["Whip five room temperature eggs into soft peaks add a pinch of salt or cream of tartar in the process as well the 3/4 cup sugar slowly not to deflate the eggs. I prefer to add the vanilla paste or the extract of your choice directly to the eggs to get rid of the 'egginess' once th eggs are voluminous falls down in ribbons sift the flour and baking powder a bit at a time and work the way you'd when making French macrons with a spatula flipping gently the ingredients until mixed transfer to large baking sheet and put in a 350u00b0F oven for 18-20 mins rotating in the middle and then let it cool.", "Use leftover coffee from the morning add a touch of mocha to the mix to your taste I also use Starbucks mocha powder per instructions. Ladle over the sponge cake once it's completely cooled.", "Place one stick of butter or half a cup in a deep enough bowl and using hand mixer add the powder sugar a little at a time at low speed add a few pumps of the raspberry syrup until you achieve the desired consistency and a pinch of salt to taste and balance sweetness.", "Now this makes much more than 9 servings depending on how you cut it.

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   After using spoon or ladle or pastry brush to moisten the sponge cake with coffee make sure that it's not soggy flip it over to the other side and spread the raspberry buttercream over the sponge cake you can leave out the edges or depending on how you cut it then sift a light dusting of unprocessed cocoa.

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   Now get out your biscuit cutter and I don't recommend for this particular cut anything but a biscuit cutter and cut through the cake then stack the circles on top of each other. I prefer two layers but you can stack three if you prefer. Add remainder of buttercream to the sides to seal it. Place in fridge until ready to serve."]

* Per serving · 4 servings · Values may vary.

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