This Mascarpone Cream Sponge Cake Roll is a light and airy dessert with a velvety mascarpone cream filling. Perfect for any occasion, this elegant cake roll combines the fluffiness of sponge cake with the rich creaminess of mascarpone. The gentle sweetness and melt-in-your-mouth texture make it a standout treat that will impress family and friends alike.

Full Recipe:

Ingredients:

For the Sponge Cake:

• Cooking Oil – 60g (4.5 tbsp)
  Adds moisture to the sponge cake for a soft texture.
• Milk – 80g (1/3 cup)
  Helps create a tender and light cake.
• Cake Flour – 100g (3/4 cup)
  Ensures a delicate crumb structure.
• Eggs – 6 (separated into yolks and whites)
  Provides structure, fluffiness, and richness.
• Vanilla Extract – 1.25ml (1/4 tsp)
  Enhances the flavor of the cake.
• Lemon Juice – 2g
  Stabilizes the egg whites for better volume.
• Sugar – 65g (5 tbsp)
  Sweetens the sponge and helps achieve a golden crust.

For the Mascarpone Cream Filling:

• Mascarpone Cheese – 100g
  Creates a rich, creamy filling.
• Sugar – 18g (1.5 tbsp)
  Adds a touch of sweetness to the filling.
• Vanilla Extract – 1.25ml (1/4 tsp)
  Complements the mascarpone’s flavor.
• Heavy Whipping Cream – 120g (1/2 cup)
  Whipped for a light, fluffy texture.

Steps to Make:

Step 1: Prepare the Sponge Cake Batter

1. Mix Wet Ingredients: In a mixing bowl, combine the cooking oil, milk, and vanilla extract. Whisk until well blended.
2. Incorporate Dry Ingredients: Sift the cake flour into the wet mixture and stir until smooth.
3. Add Egg Yolks: Mix in the egg yolks one at a time until fully incorporated.

Step 2: Whip the Egg Whites

1. In a separate bowl, add the egg whites and lemon juice. Beat on medium speed until foamy.
2. Gradually add the sugar in three portions, beating until stiff peaks form.

Step 3: Combine and Bake

1. Gently fold the egg whites into the yolk mixture in three batches, ensuring not to deflate the batter.
2. Line a 10×15-inch (25×38 cm) baking tray with parchment paper. Pour the batter into the tray and spread it evenly.
3. Bake in a preheated oven at 170°C (340°F) for 20-25 minutes or until the cake springs back when lightly pressed.

Step 4: Prepare the Mascarpone Cream Filling

1. In a bowl, beat the mascarpone cheese, sugar, and vanilla extract until smooth.
2. In another bowl, whip the heavy cream until soft peaks form.
3. Fold the whipped cream into the mascarpone mixture until fully combined. Refrigerate until ready to use.

Step 5: Assemble the Cake Roll

1. Remove the cake from the oven and let it cool slightly. Place a sheet of parchment paper on top and flip the cake onto it.
2. Peel off the original parchment paper and trim the edges of the cake for a clean finish.
3. Spread the mascarpone cream filling evenly over the cake.
4. Roll the cake tightly from the short edge, using the parchment paper to guide you. Wrap the roll in the paper and refrigerate for at least 1 hour to set.

Step 6: Serve

1. Slice the cake roll into even portions. Optionally, dust with powdered sugar or garnish with fresh fruit for presentation.

Nutrition Facts (Per Serving):

• Calories: ~220 kcal
• Protein: 5 g
• Carbohydrates: 16 g
• Fat: 15 g
• Fiber: 0 g
• Sugar: 10 g
• Sodium: 50 mg

FAQs:

1. Can I substitute mascarpone cheese?

Yes, you can use cream cheese for a slightly tangier filling or ricotta for a lighter texture.

2. How do I prevent my cake from cracking when rolling?

Rolling the cake while it’s still warm and using parchment paper for support helps prevent cracking.

3. Can I flavor the cream filling differently?

Absolutely! Add cocoa powder, coffee, or fruit puree for a customized flavor.

Tips for Perfect Sponge Cake Roll:

1. Be Gentle with Egg Whites: Overmixing can deflate the batter, leading to a dense cake. Fold gently to retain the air.
2. Don’t Overbake: Check the cake frequently to avoid overbaking, which can make it dry and harder to roll.
3. Cool Properly: Allow the cake to cool slightly before rolling to maintain flexibility.
4. Use Chilled Filling: Cold filling sets better and is easier to spread on the cake.

Storage Tips:

1. Refrigeration: Store the cake roll in an airtight container in the refrigerator for up to 3 days. Slice just before serving.
2. Freezing: Wrap the rolled cake tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
3. Make Ahead: Prepare the sponge cake a day in advance and store it wrapped at room temperature. Add the filling and assemble on the day of serving.

Conclusion:

This Mascarpone Cream Sponge Cake Roll is a show-stopping dessert that’s as delicious as it is beautiful. The light sponge cake and luscious mascarpone cream filling create a perfect balance of textures and flavors. Whether you’re hosting a gathering or simply treating yourself, this cake roll will never disappoint. Follow the steps and tips for a stunning homemade creation that’s sure to wow everyone at the table