Raspberry & Mascarpone Cream Cake

This was the first cake I made when I got my mixer for my birthday. Obviously I was desperate to try it out so I wanted to make my own birthday cake to share with my family.  I knew I wanted to make a sponge cake with fresh fruit, but all the recipes I had seen before either used buttercream or fresh whipped cream – not ingredients my Dad and sister would like! After a while of looking, I came across this recipe by Delia Smith that used mascarpone as the filling – perfect!

For the cake:
175g self raising flour
1 rounded tsp baking powder
3 large eggs
175g caster sugar
175g butter
1/2 tsp vanilla extract

  1. Preheat the oven to 170ºC and line and grease two 20cm loose bottomed cake tins
  2. Sift the flour and baking powder into a bowl. Then add all the rest of the sponge ingredients and mix until everything is combined and smooth. This is what is called an all-in-one cake as all of the ingredients are added in one stage
  3. Divide the mixture between the two tins and spread out until level. Place in the centre of the oven for 30-35 mins

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  1. Allow the cake to cool completely on a wire rack

For the filling:
225g fresh raspberries
3-4 tbsp raspberry jam
250g mascarpone
200ml fromage frais
1 tbsp caster sugar
1 tsp vanilla extract

  1. Whisk the mascarpone and fromage frais together and then add the sugar and vanilla extract
  2. Put one cake on your serving plate and spread with one tablespoon of jam

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  1. Next spread half of the cream mixture and then scatter with the raspberries. Add the remaining cream and drizzle with the remaining jam

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  1. Place the second sponge cake on top and press down gently. Dust with a small amount of icing sugar

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This cake is a great alternative from the usual sponge cakes. The recipe is incredibly easy and very light and fluffy – a perfect cake for the summer.

The original recipe can be found at http://www.deliaonline.com/recipes/cuisine/european/english/all-in-one-sponge-cake-with-raspberry-and-mascarpone-cream.html

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