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Sponge Cake:

  • 4 eggs, separated
  • 5 Tbsp coconut sugar, divided
  • 1 pinch salt (about 1/8 tsp)
  • 1 pinch baking soda (about 1/8 tsp)
  • 2/3 cup arrowroot powder


  • 8 egg yolks
  • 8 Tbsp coconut sugar, divided
  • 16 oz mascarpone cheese
  • 1 1/2 cups whipping cream
  • 2 tsp vanilla
  • 4 oz coffee (I used a can of cold brew)
  • Cocoa powder for dusting


Sponge Cake:

  • Preheat oven to 350. Separate your eggs, placing the whites in a medium bowl, and the yolks in a larger bowl. Make sure no yolk gets in the whites, or they won't whip properly.
  • Start whipping your egg whites with a hand or stand mixer, until they begin to get foamy. Add 2 tbsp. of coconut sugar, and continue whipping until they are shiny and form soft peaks. Set aside.
  • Add the remaining coconut sugar (for the "cake" part) to the egg yolks.  Begin beating these with a hand mixer until thick and lighter in color.
  • In a third small bowl, sift the arrowroot powder, salt, and baking soda together.
  • Slowly add the arrowroot mix to the egg yolk mix, stirring gently but well. It will get thick and sticky.
  • Add the egg whites to the egg yolk mix in batches, folding and mixing carefully. Incorporate it without deflating the egg whites.
  • Fill 8 8-oz. mason jars about 1/4 full with batter (ungreased).
  • Transfer mason jars to a baking tray and bake for 20 - 25 min, or until golden brown.


  • While the cakes are baking, make the filling. Put the egg yolks in a clean bowl, and save the whites for another time.
  • Add 3 tbsp. coconut sugar to the yolks and whip until pale and thick.
  • Add the remaining coconut sugar to the whipping cream, and whip until soft peaks form.
  • Add the mascarpone cheese to the whipped cream, along with vanilla, and mix well. It may look a bit grainy and thick, that's okay.
  • Mix the egg yolks into the whipped cream mix, folding until it's all incorporated and smooth. (See note* about raw eggs below)


  • When the cakes are completely cool, add 1 tbsp. coffee and swirl around so it soaks in. You can poke small holes with a toothpick if it's not absorbing easily.
  • Scoop the cream filling on top of the cakes, until just below the rim.
  • Dust with cocoa powder.
  • Place lids on the jars and keep in the fridge until ready to serve.


*If you're worried about raw eggs, you can do what I did. Place the egg yolk bowl over a pot of water on medium-high heat. As the water bubbles lightly, whip the egg yolks constantly until they are warm and slightly cooked (but not scrambled -- that's why you need to whip constantly!). This kills any possible bacteria. Plunge the bowl into a sink with a couple of inches of cold water and keep whipping to rapidly cool the eggs. You can skip this step if you want.