Directions

SPONGE CAKE:

1. Preheat oven to 375 degrees (190 C)
2. Prepare two 9 inch cake pans with parchment rounds, do not grease.
3. Whip egg yolks with half of the sugar (7 tablespoons) at high speed until thick and pale (5 minutes). Set aside.
4. In separate, clean bowl, whip egg whites on medium speed, until soft peaks form.
5. Then gradually add the remaining half of sugar (7 tablespoons) to egg whites, whipping until firm peaks form.
6. Gently fold one-third of egg whites into beaten yolks.
7. Sift half of the flour over top, slowly and gently fold in.
8. Repeat with another third of egg whites and remaining half of flour.
9. Fold the last third of egg whites just until no white streaks remain.
10. Divide batter between prepared pans, bake for 18-22 minutes, until firm and golden.
11. Transfer to cooling rack. After completely cool, may cut into layers and level as desired.

VANILLA SYRUP:

12. 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.

RASPBERRY BUTTERCREAM:

13. Prepare raspberry buttercream by combining made recipe of Swiss Meringue Buttercream Icing with raspberry purée.

MASCARPONE FILLING:

14. Whip heavy cream and sugar until soft peaks form.
15. Add mascarpone and continue to whip just until blended.

*OPTION: After making raspberry buttercream, you can also gently fold it into prepared mascarpone cream if desired or alternate filling layers.

HOMEMADE WHIPPED CREAM:

16. Whip together heavy whipping cream, sugar, cream of tartar, and vanilla until fluffy.

ASSEMBLY:

17. For cake assembly, smear a bit of icing onto surface of desired serving plate, top with one cake layer.
18. Brush layer with syrup.
19. 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).
20. Repeat with remaining layers.
21. Ice with homemade whipped cream and decorate as desired.