• (This cake recipe is a two day process)
  

FIRST DAY

• Make Cake - Seperate eggs, place egg whites in a medium bowl and yolks in a large bowl and let come to room temperature, for about 1-2 hours.  (Eggs straight out of the refrigerator are easier to seperate when compared to room temperature eggs).
• Pre heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray and set aside. 
• Whisk together all purpose flour, baking powder and salt together in a small bowl and set aside. Using a hand held electric beater (on high speed), beat eggs whites and cream of tarter for about 2 minutes, until soft peaks form. Set bowl aside, Rinse and dry beaters thoroughly. 
• Using the hand held electric beater (on high speed), beat egg yolks for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add milk and beat for a few seconds, until mixed well. 
• Switch to a rubber spatula and fold in flour mixture in 2 additions. Then, fold in beaten egg whites in 3 additions (be gentle while folding the whites we don’t want to loose all that air).
• Pour batter into prepared pan. Spread batter into an even layer. Bake for about 20 minutes, until slightly golden on top and a toothpick inserted in the middle comes clean. 8. Place pan on a wire rack to cool completely. 

Make coffee milk in the mean time

• Warm milk either on a stove top or microwave (don't have to come to a boil). Take off heat, stir in instant coffee and let cool to room temperature. 2. Mix cooled coffee milk, heavy cream, sweetened condensed milk, rum and vanilla extract together until thoroughly combined. 
• Soak cake with coffee milk - When cake has cooled completely,  poke holes all over the cake with a fork (this will help in the milk seeping into the cake and make it ultra moist).
• Gently (and slowly) pour coffee milk, all over the cake making sure it is even (else, some parts of the cake might be dry while another part is dripping with too much milk). Cover pan with a foil or plastic wrap and place in the refrigerator overnight. 

SECOND DAY

• Make Mascarpone whipped creamAdd heavy cream, confectioners sugar, mascarpone, vanilla extract and salt into a large bowl and continue to beat until it is thick and frosting consistency. 
• Finish - Spread mascarpone whipped cream evenly on top of the cake and smooth top.
• Using a strainer, dust cocoa powder all over the top (do not add too much, just enough to barely cover the top). Cover pan with a plastic wrap or foil, store in refrigerator and serve cold.