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Strawberry Mascarpone Cake

Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois
  • Total Time
    Prep: 1 hour + chilling Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 6 cups fresh strawberries, halved (2 pounds)
  • 2 tablespoons sugar
  • 1 teaspoon grated orange zest
  • 1 tablespoon orange juice
  • 1/2 teaspoon almond extract
  • CAKE:
  • 6 large eggs, separated, room temperature
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar, divided
  • 1/2 cup canola oil
  • 1/4 cup water
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon almond extract
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • FILLING:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream

Directions

  • In a large bowl, combine the first 5 ingredients. Refrigerate, covered, at least 30 minutes.
  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Grease bottoms of two 8-in. round baking pans; line with parchment. Sift flour, baking powder and salt together twice; place in another large bowl.
  • In a small bowl, whisk egg yolks, 1-1/4 cups sugar, oil, water, orange zest and almond extract until blended. Add to flour mixture; beat until well blended.
  • With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  • Gently transfer to prepared pans. Bake on lowest oven rack until top springs back when lightly touched, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • Meanwhile, for whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate, covered, at least 1 hour. For filling, in a small bowl, beat mascarpone cheese and cream until stiff peaks form. Refrigerate until assembling.
  • Drain strawberries, reserving juice mixture. Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Brush with half of reserved juice mixture; spread with 3/4 cup filling. Arrange half the strawberries over top, creating an even layer; spread with remaining filling. Brush remaining cake layer with remaining juice mixture; place layer over filling, brushed side down.
  • Gently stir whipped cream; spread over top and sides of cake. Just before serving, arrange remaining strawberries over cake.
Nutrition Facts
1 slice: 677 calories, 48g fat (22g saturated fat), 196mg cholesterol, 200mg sodium, 56g carbohydrate (36g sugars, 2g fiber), 10g protein.

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