This Strawberry Mascarpone Cream Cake is made up of light chiffon cake filled with macerated strawberries and frosted with luscious mascarpone cream. It’s a perfect way to enjoy the taste of summer all year round.
Here’s a video of how to make it and try hard not to drool while watching it J
One of the joys of summer is the abundance of berries all around. Although I am lucky that I can pretty much get berries all year round, I get really excited when I start seeing locally grown ones.
And oh how I enjoy eating it in its purest form but my favourite way to eat berries is in a, surprise, surprise, dessert.
I absolutely love to bake with it, making pies, muffins, and of course use it in cakes.
When using berries in a cake, I like to keep it light, so this fluffy chiffon cake is perfect with hints of lemon that add notes of freshness.
Adding whipped cream to the rich mascarpone cheese lightens it up and it pairs wonderfully with the berries.
And the cake is beautifully finished in wrapped chocolate which I will show in the next post. UPDATE: The Chocolate Cake Wrap Tutorial is now available.
Arranging whole strawberries in the middle makes for a taller cake and when you cut it, it’s a nice visual of cut strawberries.
I do recommend letting the cake sit in the refrigerator for a few hours and better yet overnight. This will set the cake and frosting and you will get cleaner cuts of the cake and strawberries. And the cake tastes better too as the flavours will have wonderfully melded together.
And speaking of cutting the
cake, if the cake is wrapped in chocolate, warm up the knife first by dipping
in hot water, wipe it dry and then cut the cake. Repeat every time you make a
cut. This will make cutting the chocolate wrap easier.
finish the cake, you can decorate it with whole strawberries cut in half. Or in this case, strawberries dipped in
melted chocolate melts. You can fancy
it up further by adding sprinkles.
This has got to be one of my fave cakes of recent. I love strawberries and I love mascarpone, so together, it’s like cake marriage made in heaven :D
I have made faster versions
of this cake without the chocolate wrap too.
Here is a semi-naked version with berries on top. So delish!
*Does not print in Chrome browser; pls. print in Mozilla or Internet Explorer.*
2 cups (220 gm) cake flour
2 tsp baking powder
1/2 tsp salt
6 large eggs, separated
1-1/2 cups (300 gm) granulated sugar
3/4 cups (180 ml) vegetable oil
1/2 cup (120 ml) water
1 tsp lemon zest
2 tsp vanilla
2 pints strawberries (4 cups), hull half of the strawberries
2 tbsp sugar
1 tbsp lemon juice
1-1/2 tsp vanilla
1 tsp lemon zest
Mascarpone cream frosting:
2 cups (240 ml) heavy whipping cream
1 cup (125 gm) powdered sugar
2 tsp vanilla
8 oz (226 gm) mascarpone cheese
Mascarpone Cream Frosting
I will show you how to do the chocolate wrap in the next post.
UPDATE: The Chocolate Cake Wrap Tutorial is now available.
Til then… enjoy!
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