Mocha Buttercream Torte

Cake

• 4 eggs, separated
• 1 cup (250 mL) granulated sugar
• 2 tbsp (30 mL) warm water
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) Five Roses Cake and Pastry Flour
• 3/4 tsp (4 mL) baking powder
• Pinch salt
• 2 tbsp (30 mL) coffee liqueur

Buttercream

• 4 egg whites
• 3/4 cup (175 mL) granulated sugar
• 2 tbsp (30 mL) water
• 1 tsp (5 mL) vanilla
• 11/2 cups (375 mL) butter, softened
• 1 tbsp (15 mL) instant coffee granules
• 3 squares Baker's Bittersweet Chocolate, melted

Cake

1. Line a 15-x 10-inch (37.5 x 25 cm) jelly roll pan with parchment or waxed paper; butter and set aside.
2. Beat egg yolks, gradually adding 1/2 cup (125 mL) sugar, until thick and pale yellow. Still beating add water and vanilla. Stir together flour, baking powder and salt. Add to yolk mixture and beat at high speed until smooth.
3. Beat egg whites using clean beaters until foamy. Still beating add remaining sugar until stiff, shiny peaks form. Pour yolk mixture over whites and fold in gently using a rubber spatula. Pour into prepared pan and smooth surface.
4. Bake in 325 ºF (160 ºC) oven for 25 minutes or until top springs back when lightly touched. Cool completely on rack and trim away crisp edges. Brush with liqueur. Cut crosswise into four identically sized rectangular strips.

Buttercream

1. Whisk together in large bowl, egg whites, sugar and 2 tbsp (30 mL) water. Set bowl over barely simmering water and beat egg mixture until thick, marshmallowy and warm to the touch, 12 to 15 minutes. Remove from heat and add vanilla.
2. Beat for about 5 minutes or until cool and very thick. Add butter in dollops, beating well between additions. Dissolve coffee in 1 tsp (5 mL) water. Stir coffee and chocolate into buttercream.
3. Spread bottom layer of cake with a thick coating of buttercream. Top with remaining layers of cake filling between each with buttercream. Spread remaining buttercream over top and sides of cake.