Strawberry and Mascarpone Cake

What is Strawberry and Mascarpone Cake?

Strawberry and Mascarpone Cake is a strawberry flavour sponge, lovely, light and moist oozing with a creamy filling and beautiful berries.  A treat that will definitely win hearts. 

See here for the Meringue Topper recipe

See our range of Natural Flavoured Icing Sugars HERE!

Equipment List 

• 2 x 6 inch Cake tins (or 8 Inch for a less deep cake)
• Parchment paper
• Mixer or bowl with a handheld mixer
• A couple of bowls 
• Whisk attachment
• Skewer
• Teaspoon/Tablespoon and a Spatula

Ingredients 

Sponge

• 200g Sugar and Crumbs Strawberry Milkshake or Strawberries and Cream Icing Sugar or a flavour of your choice.
• 180g Caster Sugar
• 3 Large Eggs-Beaten 
• 120ml Vegetable Oil
• 120g Sour Cream or Greek Yoghurt
• 350g Plain Flour
• 3 Tsp Baking Powder
• 1/2 tsp Salt
• 300ml Semi Skimmed Milk
• Pink Food Colouring (optional)

Filling  

• 165g Sugar and Crumbs Strawberry Milkshake or Strawberries and Cream Icing sugar
• 450g Mascarpone Cheese
• 600ml Double or whipping cream
• 200g Fresh Strawberries 

Instructions

• Preheat the oven to 180c and Grease the two cake tins.
  
• In a clean mixing bowl add the sugar and icing sugar, vegetable oil and eggs and beat together. Scrape down the side of the bowl with a spatula in between mixing.
  
• Add in the sour cream or yoghurt and beat into the mix until fully combined.
  
• In a separate bowl add the flour, baking powder, and salt and mix, add half of this mix to the wet ingredients and mix at a low speed, whilst this is mixing add half of the milk, and mix until the flour can’t be seen. Next, add in the remaining half of the dry ingredients and the remaining milk, if using colouring add this now too, and mix till the ingredients are just combined and we don’t want to lose the lightness.
  
• Divide the batter between the two cake tins evenly and bake in the oven for 25 mins then check with a skewer if baked from there. Leave to cool completely.
  

Filling

• Whilst the cake is cooling make the filling, in a clean mixing bowl add the mascarpone and beat on a medium speed with a whisk attachment until broken down, gradually add the cream and the icing sugar, and the mascarpone will turn to a liquid consistency, increase the speed of the mixer to a medium-high setting and whisk until the mixture becomes soft peaks.

To assemble

• Cut each sponge into half and remove any domed tops so they are level. Place the bottom sponge on a cake board or serving plate and then add a dollop of the creamy mixture onto the sponge, use a pallet knife to spread evenly. Cut the strawberries into thin slices and then place a layer of the strawberries over the top, repeating with the next two layers. Put the final layer on top with the baked flat side on the top, Cover the cake with the remaining mascarpone mix, and evenly distribute all the way around and the top.
  
• Pipe any remaining mascarpone on the top and garnish with strawberries. 
• This cake must be refrigerated, it’s best eaten within 3 days of making.