Sponge cake with mascarpone frosting

Name: Sponge cake with mascarpone frosting
Prep time: 20
Cook time: 30
Total time: 50
Yield: 6
Ingredients: butter, softened; caster sugar; eggs, beaten; self-rising flour, sifted; baking powder; mascarpone cheese; heavy cream; confectioners sugar; raspberries; meringues; edible flowers

KitchenAid Chef

Import-Recipe - Sponge cake with mascarpone frosting

This sponge cake with mascarpone frosting is guaranteed to turn heads at any party.

Duration

Total50min

Prep20min

Cooking30min

Tools

StandMixerStandMixer

Ingredients

Serving

300 g: butter, softened
300 g: caster sugar
6: eggs, beaten
300 g: self-rising flour, sifted
1,5 tsp: baking powder
160 g: mascarpone cheese
160 ml: heavy cream
50 g: confectioners sugar
300 g: raspberries
4: meringues
5: edible flowers

Step by step

Place the softened butter and caster sugar in a bowl of a stand mixer fitted with Paddle attachment and beat on speed 6 until light and fluffy.
Attach the pouring shield onto the bowl of the stand mixer. Add beaten eggs, sifted self-rising flour and baking powder. Mix shortly on speed 4 until combined.
Grease and line the bottoms of two 20 cm round cake pans with parchment paper. Divide the batter between the prepared cake pans and smooth the top.
Bake for 25-30 minutes in a 180°C preheated oven. Remove from the oven and let them cool in the pan for 10 minutes. Unmold the cakes onto a wire rack and cool completely.
Place mascarpone cheese, heavy cream and confectioners sugar in a bowl of a stand mixer fitted with Mixer Whisk. Whisk on speed 4 until frosting is smooth and stiff peaks form. Spread the mascarpone frosting one sponge and top with raspberries. Spread the mascarpone frosting on the second sponge and sandwich the second sponge on top. Top with fruit, meringues and edible flowers.