Tiramisu Cake

Gradually add 1 1/2 cups of granulated sugar while continuing to mix on medium speed 

Increase the speed to medium high and whip until pale, airy and more than doubled in volume 

Sift 2 cups of all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon of salt over the whipped eggs and gently mix only until mostly combined (this batter will be mixed a little more later, so don’t over mix at this point)

Place a saucepan over medium heat and add 8 tablespoons of butter and 1 cup of whole milk

Once the milk is steaming and the butter has melted, transfer the saucepan off of the heat and whisk in 2 teaspoons of pure vanilla extract, a tablespoon of espresso powder and a tablespoon of vegetable oil 

Add the hot milk mixture into the rest of the batter and mix until fully incorporated 

Add the batter into the prepared baking dish and bake on the center rack of a 350 degree oven for 30 minutes or until a toothpick will come out of the center clean

Transfer onto a cooling rack or cutting board for now

Stir in 2 tablespoons of whole milk and a teaspoon of vanilla extract 

Use toothpicks, a fork or thin chopstick end to poke small holes all over the surface of the cake and brush the espresso soak all over the top surface of the cake

Set the cake aside to continue cooling

Sift 1 1/2 - 2 cups of confectioners sugar into the bowl and whip until thick and fluffy

Cover the cake and cool for a minimum of 4 hours before serving 

Dust lightly with cocoa powder before serving