The Mascarpone Cake is a cloud of goodness: soft, incredibly simple and easy to make.
The use of mascarpone in the batter is the secret that makes this cake extraordinarily soft and moist, ideal for starting the day at breakfast or for a delightful break.
It is prepared in no time and its softness will captivate you. Additionally, it is magnificently suited to be filled with jam, cream, or custards to your liking.
Let’s start baking!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 55 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Mascarpone Cake
- 2 cups all-purpose flour
- 1 1/4 cups mascarpone
- 3/4 cup granulated sugar
- 4 eggs
- 1 packet of baking powder
- 1 bottle Vanilla extract (Or your preferred flavor)
Tools for the Mascarpone Cake
I used a mold with a diameter of 9 inches
Steps
Whip the whole eggs with the sugar until the mixture is light, frothy, and tripled in volume (about 5 minutes of work with electric beaters).
Add the mascarpone a little at a time, incorporating it well. Once the mascarpone is mixed, start adding the sifted flour and baking powder, pouring them little by little.
Let the beaters work for a few minutes after adding all the ingredients, just enough to obtain a smooth and homogeneous batter.
Pour the prepared batter into a cake mold (recommended diameter: 9 inches) lined with parchment paper.
Bake the cake in a preheated static oven at 340°F for 40-45 minutes. Always remember to do the toothpick test: if it comes out dry, the cake is ready.
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Storage
The Mascarpone Cake stays soft, covered with a glass dome or in an airtight container, at room temperature for 2-3 days or in the refrigerator for up to 4 days.
