Tiramisu cake bars

This coffee lover’s favorite cake recipe has been condensed down into small bite sized bars, same taste, fewer calories :)

Serves 20-24 bite sized bars. Makes a 9-13 inch rectangle pan
For the fatless sponge cake:
1 and ½ cup all purpose flour
1 and ½ cup white sugar
1 and ½ tsp baking powder
A pinch of salt
3 tsp vanilla extract
8 eggs
2 tsp instant coffee powder 
Espresso Syrup:
3 tsp instant coffee powder dissolved in 1 cup boiling water
1/3 cup sugar
1 tsp vanilla essence
2 Tbsp coffee liquor
Coffee liquor frosting:
2 cups / 1 pint heavy cream
16oz/ 2-8oz packs of cream cheese 
2 tsp sour cream
2 Tbsp confectioners’ sugar
4 tsp espresso syrup
A small chocolate bar grated or shaved

Preheat the oven to 350 degrees F. Grease the cake pan with butter, then dust with flour. Set aside. In a medium bowl, sift together the cake flour, baking powder,and salt.
Add eggs, sugar and vanilla essence and beat in an electric mixer. Mix 2 tsp of instant coffee powder in 2 tsp water and dissolve in a microwave. Gently mix this into the remaining batter. Add it into the prepared pan.
Bake it for 18-22 minutes until the cake leaves the sides of the pan and a knife or skewer inserted in the middle of the cake comes out clean. Cool completely. 

Making the espresso syrup:
Stir the instant coffee powder, sugar, vanilla and boiling water together in a saucepan and bring just to a boil. Mix the liquor and set aside.
Making the frosting:
On medium to high speed, using an electric or stand mixer, add the cream cheese and sour cream. Whisk until creamy. Pour the heavy cream and beat on low for 3 minutes and increases the speed as the mixture gets stiffer. When the cream begins to form stiff peaks, add confectioners sugar. Beat until fluffy. Now, on low speed, add in the espresso syrup and whisk just until blended and smooth. Do bot over beat. Let it chill.

 Cool the cake completely. Prick the cake top with a fork, so it better absorbs the syrup. Using a pastry brush or a small spoon, soak the layer with a couple of spoons of espresso syrup. Chill for 30 minutes. Frost and chill. You may dust it with cocoa and decorate it with chocolate shavings. Chill a couple of hours or a day before serving. Enjoy!