Roasted Strawberry Mascarpone Sponge Cake
A light sponge lightly brushed with vanilla syrup and filled with smooth mascarpone cream, roasted strawberries and fresh strawberries
Equipment
- 1 Large mixing bowl
- 1 electric whisk or whisk attachment on stand mixer
- 1 Sieve
- 1 Rubber spatula
- 2 greased and lined 8 inch cake tins
- 1 Baking tray
Ingredients
Sponge Cake
- 5 whole eggs
- 150 grams caster sugar
- 150 grams plain flour
Roasted Strawberries
- 300 grams strawberries
- 15 grams cornflour
- 50 grams caster sugar
Vanilla Syrup
- 100 grams warm water
- 20 grams caster sugar
- 1 tsp vanilla paste or extract
Vanilla Mascarpone Cream
- 250 grams mascarpone cheese
- 500 grams cream
- 1 tbsp vanila paste or extract
- 60 grams icing sugar
- 200 grams fresh strawberries sliced small
Instructions
Sponge Cake
- 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 5-6 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 incorperated.
- Divide into the two greased and lined 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.
Vanilla Syrup
- Combine all ingredients in a small bowl or jug and set to one side.
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 untl 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 3 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 sandwhich together.
- Brush the sponge lightly with the vanilla syrup.
- Spread another layer of mascapone 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 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.