Sponge cake in a mould

Menu: Desserts

Allergens: Gluten, Egg, Dairy

Beginner

This recipe is preset to 12 people

This is a tea time or a Sunday lunch dessert winner. A fluffy cake enriched with mascarpone cream. What a retro charm!

Ingredients

For the dough:

white wheat flour

120 g

sugar

200 g

eggs

6 pcs

cocoa powder

2 tbs

baking powder

2 tsp

cornstarch

100 g

For the cream:

sugar

100 g

heavy cream

200 ml

mascarpone

400 g

vanilla extract

2 tsp

Preparation

Prepare the dough. Separate the egg yolks from the egg whites.
Whisk together the egg yolks and sugar.
Beat the egg whites with some warm water until stiff peaks form.
Add the stiff beaten egg whites to the egg yolk and sugar mixture and whisk together gently.
Add flour combined with baking powder, cocoa powder and cornstarch to the ingredients.
Pour the mixture into a cake mould, lined with parchment paper.
Prepare the cream. Combine the mascarpone, heavy cream, sugar and vanilla extract and whisk on medium-high speed until fluffy and stiff.
After the cake is baked, let it cool for about 20 min. Cut sponge into 3 equal layers. Place 1 cake layer on a platter and cover it with 1/3 of cream. Top with the second layer and repeat the process. Spread the remaining cream over the top and sides of the cake. Refrigerate the cake for at least 4 hours before slicing.

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