Ingredients

For the Sponge Cake:

• 60g (4.5 tbsp) Cooking oil
• 80g (1/3 cup) Milk
• 100g (3/4 cup) Cake flour
• 6 Eggs (separated into yolks and whites)
• 1.25ml (1/4 tsp) Vanilla extract
• 2g Lemon juice
• 65g (5 tbsp) Sugar

For the Mascarpone Cream Filling:

• 100g Mascarpone cheese
• 18g (1.5 tbsp) Sugar
• 1.25ml (1/4 tsp) Vanilla extract
• 120g (1/2 cup) Heavy whipping cream

Step-by-Step Instructions

1. Prepare the Sponge Cake Batter:

• Preheat your oven to 170°C (340°F) and line a cake tin with parchment paper.
• In a medium bowl, combine the cooking oil and milk, and heat it gently until warm. Sift in the cake flour and whisk together until smooth.
• Add the egg yolks to the mixture one at a time, whisking well between each addition. Stir in the vanilla extract for a fragrant touch.
• In a separate large bowl, beat the egg whites until they become foamy, then add the lemon juice and gradually incorporate the sugar. Continue whisking until stiff peaks form.
• Gently fold the egg whites into the egg yolk mixture, using a spatula to maintain the airiness of the batter. Be careful not to overmix.

2. Bake the Sponge Cake:

• Pour the batter into the prepared cake tin, ensuring it is evenly distributed.
• Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool completely in the tin. Once cooled, carefully slice the cake horizontally into two or three even layers, depending on your preference.

3. Prepare the Mascarpone Cream Filling:

• In a large mixing bowl, combine the mascarpone cheese, sugar, and vanilla extract. Whisk until the mixture is smooth and creamy.
• In a separate bowl, whip the heavy whipping cream until soft peaks form. Be careful not to overwhip.
• Gently fold the whipped cream into the mascarpone mixture, creating a light and fluffy filling.

4. Assemble the Cake:

• Place the bottom layer of the sponge cake on a serving plate. Spread a generous layer of the mascarpone cream filling over the surface.
• Place the second cake layer on top, and repeat the process. If you have a third layer, continue the same method.
• Spread the remaining mascarpone cream over the top and sides of the cake for a smooth, even finish.

5. Chill and Serve:

• Once assembled, refrigerate the cake for at least 2 hours to allow the cream to set.
• Before serving, you can garnish the cake with fresh berries, a dusting of powdered sugar, or chocolate shavings for an added touch.

Cooking Tips

• Room Temperature Ingredients: Ensure that the eggs, mascarpone cheese, and whipping cream are at room temperature before starting. This will make the mixing process smoother and help create a fluffier batter and cream.
• Sift the Flour: Sifting the cake flour before adding it to the batter ensures a smooth, lump-free texture in the cake.
• Be Gentle When Folding: When folding the egg whites into the yolk mixture, use a gentle motion to avoid deflating the batter. This is crucial for achieving a light, airy cake.
• Whipping Cream Tip: Chill the bowl and beaters before whipping the cream. This will help achieve soft peaks faster and prevent overwhipping.

Storage

• Refrigeration: Store the cake in the refrigerator, covered, for up to 3 days. The mascarpone cream can soften at room temperature, so it’s best to keep it chilled until ready to serve.
• Freezing: You can freeze the sponge cake layers without the cream for up to 1 month. Wrap them tightly in plastic wrap and aluminum foil. When ready to assemble, thaw the cake layers in the refrigerator, then add the mascarpone cream filling fresh.

Nutritional Facts (Per Serving)

• Calories: 280
• Fat: 22g
• Carbohydrates: 16g
• Protein: 6g
• Sugar: 10g
• Fiber: 0.5g
• Cholesterol: 120mg
• Sodium: 120mg

FAQs

1. Can I substitute the mascarpone cheese?
Yes, you can use cream cheese or ricotta cheese as a substitute for mascarpone, although the flavor and texture may differ slightly.

2. Can I make this cake gluten-free?
You can substitute the cake flour with a gluten-free flour blend designed for baking. Just be sure it’s a 1:1 ratio substitute for best results.

3. How can I prevent the cake from deflating?
Be sure to fold the egg whites into the yolk mixture very gently. Overmixing can cause the batter to lose its air, resulting in a dense cake.

4. Can I use this recipe to make cupcakes?
Yes, you can use the same batter to make cupcakes. Adjust the baking time to 15-20 minutes, or until a toothpick comes out clean.

5. Can I add flavor to the mascarpone cream?
For an extra twist, you can add a tablespoon of lemon zest, coffee, or cocoa powder to the mascarpone cream to change up the flavor profile.

Conclusion

This Mascarpone Cream Cake is the perfect dessert for any occasion, with its soft sponge layers and rich, creamy filling. The recipe is simple yet sophisticated, allowing you to create an elegant cake that looks and tastes like it came from a bakery. The use of mascarpone cheese adds a velvety texture and light sweetness that complements the airy cake perfectly. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, this cake is sure to become a favorite.