How To make SpongeCake | Always Fluffy


Finger Cookies

1 egg white

30g sugar

1 egg yolk

30g cake flour

Powdered sugar


Cream Tiramisu

250g mascarpone cheese

25g sweetened condensed milk

1 teaspoon vanilla extract

200ml thick cream

20g sugar

Coffee syrup

120g coffee

15g sugar


1. Make finger biscuits. Put 30g sugar in 1 egg white divided into 3 parts to make meringue.

2. Add 1 egg yolk and mix well.

3. Sift 30g of soft flour and mix well. Put in a press bag with a large mouth, press the dough out, and sift the powdered sugar twice on the surface of the dough.

4. Bake for 8-10 minutes in a preheated oven at 180°C. Remove from the top plate and let cool.

5. Make coffee syrup. Add 120g of warm coffee and 15g of sugar and mix well.

6. Make tiramisu ice cream. Bring 250 g of mascarpone cheese back to room temperature, add 25 g of sweetened condensed milk and 1 teaspoon of vanilla extract and mix well.

7. Add 200 ml of fresh cream and 20 g of sugar and beat lightly while adding to the ice.

8. Mix mascarpone cheese with whipped cream.

9. Dip finger biscuits in coffee syrup, place in your favorite container and top with tiramisu cream. Flatten the surface and let cool in the refrigerator for about 3 hours.

10. Finished with lots of cocoa powder