Our strawberry mascarpone cake is delicate and decadent, stacking layers of light cake with creamy mascarpone filling, fresh strawberries and whipped cream.
Instructions
1
Prepare the strawberries
2
In a large bowl, combine the strawberries, sugar, orange zest, orange juice and almond extract. Cover and refrigerate them for at least 30 minutes.
3
Prepare the egg whites and cake pans
4
Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°F. Grease the bottoms of two 8-inch round baking pans and line them with parchment paper. Editor's Tip: Separate the egg yolks from the egg whites beforehand, as cold eggs separate much easier. Then, be sure to let the egg whites sit at room temperature to make it simpler to beat them to soft glossy peaks.
5
Make the cake batter
6
Sift the flour, baking powder and salt together twice and place them in another large bowl. In a small bowl, whisk the egg yolks, 1-1/4 cups of sugar, oil, water, orange zest and almond extract until blended. Add the egg yolk mixture to the flour mixture and beat until well combined.
7
Beat the egg whites
8
With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, one tablespoon at a time, beating on high after each addition until the sugar dissolves. Continue beating until soft, glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in the remaining egg whites. Editor's Tip: There's a difference between soft and stiff peaks. Soft peaks form first. You know you have soft peaks when you have a definite peak shape on your whisk, but it's loose and melts back after a few seconds.
9
Bake the cakes
10
Gently transfer the batter to the prepared cake pans. Bake them on the lowest oven rack until the tops spring back when lightly touched, 30 to 35 minutes. Cool the cakes in the pans for 10 minutes before removing them and transferring them to wire racks. Remove the parchment paper and let the cake layers cool completely.
11
Make the whipped cream topping
12
Meanwhile, make the whipped cream. In a large bowl, beat the cream until it begins to thicken. Add confectioners' sugar and vanilla, and beat until soft peaks form. Refrigerate, covered, for at least one hour. Editor's Tip: Chill the bowl and beaters ahead of time for the best whipped cream. It makes the whipping process easier and quicker.
13
Make the mascarpone filling
14
In a small bowl, beat the mascarpone cheese and cream until stiff peaks form. Refrigerate until you're ready to assemble the cake.
15
Assemble the cake
16
Drain the chilled strawberries, reserving the juice mixture. Using a serrated knife, trim the tops of the cakes if they're domed. Place one cake layer on a serving plate. Brush the top with half of the reserved juice mixture and spread with 3/4 cup of the mascarpone filling. Arrange half of the strawberries over the top, creating an even layer. Spread with the remaining filling. Brush the remaining cake layer with the remaining juice mixture. Place the layer on top of the filling, brushed side down.
17
Frost the cake
18
Gently stir the whipped cream and spread it over the top and sides of the cake. Just before serving, arrange the remaining strawberries over the cake.
