Raspberry mascarpone sponge cake is a delicate and delightful dessert that combines the lightness of sponge cake, the creamy richness of mascarpone, and the tangy sweetness of raspberries. Whether for a special celebration, an afternoon tea, or just because you’re in the mood for a luxurious treat, this cake is sure to impress. Its vibrant layers make it as visually stunning as it is delicious, while the flavors come together in perfect harmony.
Ingredients
For the Sponge Cake:
- 4 large eggs
- 150g granulated sugar (about 3/4 cup)
- 150g all-purpose flour (about 1 1/4 cups)
- 1 tsp vanilla extract
- A pinch of salt
For the Mascarpone Cream:
- 250g mascarpone cheese (about 1 cup)
- 200ml heavy cream, chilled (about 3/4 cup)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For the Raspberry Layer:
- 300g fresh raspberries (about 2 1/2 cups)
- 2 tbsp raspberry jam (optional, for added sweetness)
For Garnish (Optional):
- Fresh raspberries
- Powdered sugar
- Fresh mint leaves
Instructions
Step 1: Prepare the Sponge Cake
- Preheat your oven to 180°C (350°F) and line a round 20cm (8-inch) cake pan with parchment paper.
- In a mixing bowl, beat the eggs, sugar, and vanilla extract together using an electric mixer until the mixture becomes pale, fluffy, and triples in volume (about 8-10 minutes).
- Sift the flour and salt into the egg mixture and gently fold with a spatula until just combined. Be careful not to deflate the batter.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 2: Prepare the Mascarpone Cream
- In a bowl, whisk the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- In a separate chilled bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated and creamy.
Step 3: Assemble the Cake
- Once the sponge cake has cooled, slice it horizontally into two or three layers, depending on your preference and skill.
- Place the first layer of cake on a serving plate and spread a thin layer of raspberry jam (if using) followed by a generous layer of mascarpone cream.
- Sprinkle fresh raspberries evenly over the cream. Repeat this process for the remaining layers, finishing with a layer of mascarpone cream on top.
Step 4: Garnish and Serve
- Decorate the top of the cake with fresh raspberries, a dusting of powdered sugar, and a few fresh mint leaves for a pop of color.
- Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld and the cream to set.
Tips for Success
- Sponge cake: Ensure the eggs are at room temperature for maximum volume when whipping. Handle the batter gently to maintain its lightness.
- Mascarpone cream: Use chilled cream and whip it in a cold bowl to ensure a stable, fluffy consistency.
- Raspberries: Fresh raspberries work best, but you can also use frozen raspberries if fresh ones aren’t available. Just thaw and drain them well to avoid excess moisture.
- Make it ahead: The cake can be assembled a day in advance and stored in the refrigerator. This makes it an excellent dessert for entertaining, as the flavors develop even more overnight.
- Variations: Swap raspberries for strawberries, blueberries, or a mix of berries for a different twist. You can also add a drizzle of raspberry coulis for extra flair.
This raspberry mascarpone sponge cake is a dessert that strikes the perfect balance between elegance and simplicity. The light sponge, creamy mascarpone, and juicy raspberries create a harmonious blend of flavors and textures that will delight anyone who tastes it.
Whether you’re celebrating a birthday, hosting a dinner party, or simply indulging in a sweet treat, this cake is guaranteed to impress with its taste and presentation. Serve it chilled, and watch it disappear slice by slice!