This sponge cake can be made and assembled in a variety of ways. Typically the sponge is layered with mascarpone cream and the cake surface is iced with raspberry buttercream but preserves are delicious as well.
Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream | Erica Robbin
This is a soft, light, moist, and delicate sponge cake that is not too sweet.
Credit: ericarobbin.com
Ingredients
- 6 large eggs, separated
- 3/4 cup plus 2 tablespoons (6 oz) granulated sugar, divided in half (7 tablespoons each)
- 1 3/4 cups cake flour, sifted
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 2 cups fresh (or frozen and thawed) raspberries soaked overnight in sweet wine such as moscato, port, or liquor of choice, drained, puréed, strained, may use food processor to refine texture if desired
- 1 recipe of Swiss Meringue Buttercream Icing found here
- 16 oz (1 Pt/473 ml) heavy whipping cream (room temperature)
- 6 tablespoon granulated sugar
- 1 lb (16 oz) mascarpone, softened
- 16 oz (1 Pt/473 ml) heavy whipping cream (room temperature)
- 3-6 tablespoon granulated sugar
- Pinch of cream of tartar
- 1 tablespoon vanilla
SPONGE CAKE:
VANILLA SYRUP:
RASPBERRY BUTTERCREAM:
MASCARPONE CREAM:
HOMEMADE WHIPPED CREAM:
Directions
- Preheat oven to 375 degrees (190 C)
- Prepare two 9 inch cake pans with parchment rounds, do not grease.
- Whip egg yolks with half of the sugar (7 tablespoons) at high speed until thick and pale (5 minutes). Set aside.
- In separate, clean bowl, whip egg whites on medium speed, until soft peaks form.
- Then gradually add the remaining half of sugar (7 tablespoons) to egg whites, whipping until firm peaks form.
- Gently fold one-third of egg whites into beaten yolks.
- Sift half of the flour over top, slowly and gently fold in.
- Repeat with another third of egg whites and remaining half of flour.
- Fold the last third of egg whites just until no white streaks remain.
- Divide batter between prepared pans, bake for 18-22 minutes, until firm and golden.
- Transfer to cooling rack. After completely cool, may cut into layers and level as desired.
- Prepare vanilla syrup by combining sugar and water in small saucepan over stove, let come to boil, then remove and allow to cool, then add vanilla.
- Prepare raspberry buttercream by combining made recipe of Swiss Meringue Buttercream Icing with raspberry purée.
- Whip heavy cream and sugar until soft peaks form.
- Add mascarpone and continue to whip just until blended.
- Whip together heavy whipping cream, sugar, cream of tartar, and vanilla until fluffy.
- For cake assembly, smear a bit of icing onto surface of desired serving plate, top with one cake layer.
- Brush layer with syrup.
- Pipe border around cake edges with whipped cream and fill center circle with mascarpone cream or raspberry buttercream (or combine mixtures if desired if you don’t want them to alternate).
- Repeat with remaining layers.
- Ice with homemade whipped cream and decorate as desired.
SPONGE CAKE:
VANILLA SYRUP:
RASPBERRY BUTTERCREAM:
MASCARPONE FILLING:
*OPTION: After making raspberry buttercream, you can also gently fold it into prepared mascarpone cream if desired or alternate filling layers.
HOMEMADE WHIPPED CREAM:
ASSEMBLY:
I used 1M and 32 starred tips for the piping. I made this cake at about 1,000 feet (305 meters) elevation, it’s possible this recipe will need to be adjusted for higher elevations.
You can also make this a naked cake by leaving the side surfaces exposed for a more vintage effect.
3 responses to “Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream”
I love the mascarpone cream! Thanks for sharing 🙂 If you are looking for a refreshing, summer drink, I recommend this amazing mango smoothie 🙂
https://thesweetworldsite.wordpress.com/2018/05/12/mango-lassi/
It’s so yummy! I’ll have to try that, sounds delicious!
[…] Cake (left) recipe from Martha Stewart’s Wedding Cakes book and one of my own recipes, Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream […]