Vanilla sponge cake with mascarpone cream and balsamic strawberries

by Paula Casimiro
Vanilla sponge cake with balsamic strawberries by My Common Table
Vanilla sponge cake with balsamic strawberries by My Common Table

Vanilla sponge cake with mascarpone cream and balsamic strawberries

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A flavorful and simple sponge cake, topped with whipped mascarpone and cream and sweet strawberries slightly macerated in sugar and balsamic vinegar.

Prep Time: | Cook Time: | Total:

Serves: 8 to 10


INGREDIENTS

For the vanilla sponge cake
  • 150 g butter, melted and cooled to room temperature (plus to grease the cake pan)
  • 225 g sugar
  • 3 medium eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Zest from half lemon
  • 2 tablespoons milk
  • 150 g all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
For the balsamic strawberries
  • 250 g strawberries, hauled and halved
  • 1 1/2 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon vanilla extract
  • Zest from half lemon
  • Pinch of salt
For the mascarpone cream
  • 200 ml heavy cream
  • 125 g mascarpone cheese
  • 50 g powdered sugar

INSTRUCTIONS

  1. Preheat the oven to 180°C. Grease a 24 cm cake pan with butter and dust it with flour.
  2. Beat the eggs and sugar until fluffy and lighter in color, about 1-2 minutes. Stir in the melted butter, vanilla extract, lemon zest and milk.
  3. Mix the flour, baking powder and salt in a small bowl. Gently stir the flour mixture into the egg mixture.
  4. Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted into the cake comes out clean.
  5. Let the cake cool in the pan for 10 minutes. Then remove it from the pan and let it cool completely, to room temperature.
  6. For the balsamic strawberries, place them in a bowl and toss with sugar, balsamic vinegar, vanilla extract, lemon zest and salt. Cover the bowl and let it stand for 30 minutes for the the berries to release their juices, mixing occasionally.
  7. Whip the cream with the mascarpone and sugar to soft peaks. Spread the whipped mascarpone cream on top of the cake. Spoon the strawberries over the top and drizzle with some of the strawberries juices.

NOTES

This cake is better served immediately after topped with the cream and strawberries, since the later will become soggy with time.
Vanilla sponge cake with balsamic strawberries by My Common Table

Recipe adapted from Call Me Cupcake

 


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