Strawberry Mascarpone Sponge Cake
- Recipe by Rosie Morgan -
INGREDIENTS
For the sponge Cake
Five whole eggs
150 grams caster sugar
150 grams plain flour
300 grams strawberries
15 grams cornflour
50 grams caster sugar
For the vanilla syrup
100 grams warm water
20 grams caster sugar
1tsp vanilla paste or extract
For the vanilla mascarpone cream
250 grams mascarpone cheese
500 grams cream
1tbsp vanilla paste or extract
60 grams icing sugar
200 grams fresh strawberries sliced small
METHOD
Preheat oven to 180°c (360°f) or 170°c (340°c) if fan assisted.
To make the sponge cake, add the eggs and caster sugar to a large mixing bowl.
Whisk on high speed for five to six minutes until the eggs have doubled in volume and become pale and thick.
Gently sieve the flour in and with a rubber spatula, carefully fold in the flour until fully incorporated.
Divide into the two greased and lined eight-inch cake tins.
Bake immediately for 20 minutes until the cakes have a nice, even golden brown colour, have risen and bounces back when touched lightly.
Allow to cool fully before decorating.
Roasted Strawberries
While the sponge is in the oven, place the whole strawberries onto a baking tray.
Sprinkle over the cornflour and sugar and mix to coat.
Roast for 20-30 minutes until thick and jammy.
This can be done at the same time and temperature as the sponge cake, just make sure to put them in at the same time as the sponge. The sponge may deflate if you open the oven door once it’s in.
Allow to cool before using to decorate.
For the vanilla syrup
Combine all ingredients in a small bowl or jug and set to one side.
For the vanilla mascarpone cream
Add the mascarpone and vanilla to a mixing bowl. Whisk together until smooth.
Add the cream and icing sugar and continue whisking until thick and creamy. You can do this by hand or with an electric mixer/ whisk attachment on stand mixer.
Cover and leave in the fridge until you’re ready to assemble the cake.
Cake assembly
To assemble the cake, slice one of the sponges in half horizontally, so you have three cake layers.
Place the thickest sponge onto a serving plate.
Spread some mascarpone cream on top of this layer, pushing the majority of it to the edge of the cake, almost creating a well in the middle and walls on the edges of the cake.
Spoon a couple of heaped tablespoons of the roasted strawberries into the middle of the cake, as much as you can before it spills over the cream walls.
Place a layer of sponge cake on top and gently press down to sandwich together.
Brush the sponge lightly with the vanilla syrup.
Spread another layer of mascarpone like the previous layer, with a well in the middle and a wall of mascarpone cream.
Place the cut fresh strawberries into the middle, as much as possible without spilling over the walls.
Take your final layer of sponge and spread a really thin layer of mascarpone cream all over. Place this sponge cake, cream side down onto the strawberries and cream.
Gently push down to sandwhich together.
Brush the final sponge layer with a little vanilla syrup.
Top with some more mascarpone cream, and any strawberries leftover.
Serve immediately or keep leftovers tightly wrapped in the fridge for up to three days.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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