Italian Sponge Cake with Mascarpone Cream and Blackberry Compote

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Recipe Ingredients

  • 1 cup Sugar
  • 4 large Eggs
  • 1 tsp Lemon Zest, Grated
  • 1 cup Flour
  • 1/4 cup Powdered Sugar
  • 2 tsp Vanilla
  • 1 cup Whipping Cream
  • 1 cup Blue Berries
  • 2 tbsp Water
  • 1 large Orange, tested

Instructions

  1. For cake: 1. Let eggs sit out until at room temperature. You can also soak cold eggs in a bowl of warm water for a few minutes. 2. Preheat oven to 350 degrees. Spray two 9 inch round pans with cooking spray. 3. Put the eggs, 1/2 cup of sugar, and lemon zest in the bowl of a stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl. If it remains "sitting" on top it means that it's ready. 4. Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. Pour the batter into the prepared pans. I like to weigh each pan with a kitchen scale to make sure they have the same amount. 5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. For cream filling: Combine mascarpone, powdered sugar and vanilla in mixer. Mix on medium/high speed about two minutes. Add whipping cream and mix another two minutes until well combined and fluffy. For blackberry compote: Reserve a few blackberries if desired for decorating top of cake. In a small saucepan over low heat add blackberries, half of orange zest, water and 1/2 cup sugar. Stir about ten minutes until berries have cooked down some and syrup forms. Place berry mixture in blender and blend until well combined. Push through a small mesh sieve to separate seeds from syrup.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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