Light and delicate, a towering sponge cake is an ode to the airy effect of whipped egg whites. A thick slice served with fresh fruit and whipped cream is always a favorite, but take it up a notch with macerated strawberries and rich mascarpone whipped cream for a perfect contrast to the pillowy cake.
———————————- RECIPE ————————————
1 Sponge Cake 18-20 cm (7-8 inches) Recipe here ➡️ https://youtu.be/wcevIj1tUKQ
- 600 g hulled & quartered strawberries (1 pint)
- 1/4 cup (45 g) powdered sugar
- Juice of 1/2 lemon
Mascarpone Whipped Cream:
- 16 oz (500 g) cold mascarpone
- 1+2/3 cup (400 g) whipping cream cold (fat 30-33%)
- 1 cup (100 g) sifted powdered sugar
✅ Bake 1 sponge cake 18-20 cm (7-8 inches). Allow to cool completely.
✅Place quartered strawberries, lemon juice and sugar into a medium bowl. Stir to combine.
Let sit for 15mins.
✅Drain strawberries before using in cake. Reserve syrup to drizzle on cake layers during assembly if desired.
Mascarpone whipped cream:
✅In the bowl beat together the mascarpone, cream and vanilla using a hand mixer on medium-low speed (2 out off 5) until stiff peaks form, about 3 minutes.
❗️Be careful not to over beat as the mascarpone will curdle❗️
✅Use immediately, or cover and refrigerate for up to 2 hours.
✅Use a sharp serrated knife, carefully cut the cake horizontally into three layers of even thickness.
✅Place the bottom layer on a cake plate, cut side up. Drizzle with milk or reserved strawberry syrup if desired.
✅Roughly spread 1/3 of the mascarpone cream over the top of the layer. I used the back of a large spoon to do this.
✅Place 1/3 of quartered strawberries on top.
✅Place the middle cake layer on top and spread with another third of the mascarpone whipped cream and strawberries. Place the top cake layer on top, cut side down, and spread just with the remaining mascarpone whipped cream.
✅Refrigerate before serving about 2 hours. Serve same day.
✅Garnish with remaining 1/3 of quartered strawberries and serve immediately.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!