Sponge cake with mascarpone

Sponge cake with mascarpone

Torta paradiso con mascarpone

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
250g butter, just melted, for greasing
250g caster sugar
4 large eggs, beaten
1 teaspoon vanilla extract
225g self-raising flour
25g cornflour
1 teaspoon baking powder

To serve

Quantity Ingredient
300g mascarpone cheese
50g caster sugar
vanilla extract
3-4 tablespoons raspberry jam
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Line a 25cm shallow round cake tin with baking parchment and grease with a little butter.
  2. Using a balloon whisk, whip the melted butter into the sugar until light and fluffy, then slowly beat in the eggs and vanilla. Gradually sift the flour, cornflour and baking powder together over the mixture, carefully folding it in with the balloon whisk. Pour into the prepared tin and bake for 20–25 minutes until golden and springy to the touch.
  3. Turn out and cool on a wire rack, then cut horizontally into two layers. Beat the mascarpone with the caster sugar and a few drops of vanilla extract until smooth. Spread the jam over the bottom cake layer, then cover with the mascarpone mixture. Top with the other cake layer, sprinkle with icing sugar and serve. A glass of Moscato or Malvasia di Pavia is the perfect complement.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again