Sift both flours and baking powder for sponge twice.
Break 5 eggs into dry mixing bowl. Remove 2 egg yolks. Add ½ cup granulated sugar and beat with electric mixer at high speed for about ten minutes or until thick and creamy.
Add essence and fold in sifted ingredients. Pour into greased and lined 9” cake tin. Bake in moderate oven for about 20 minutes or until done.
Cool and slice cake into two thin layers.
Beat egg yolks (optional) with 1 tablespoon granulated sugar over boiling water until thick. Add essence.
Place mascarpone cheese, cream, castor sugar in a bowl and whip until thick. Fold in beaten egg yolks (optional).
Mix ingredients for coffee liqueur
Place a layer of cake on the serving platter. Sprinkle with part of the coffee liqueur. Spread a portion of the cream filling over the soaked cake. Sift some cocoa powder over the filling. Repeat layers . Chill and set in fridge at least for 8 hours or overnight. Finish with a dusting of cocoa powder just before serving.