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Light, fluffy orange-zested sponge cake layered with mascarpone cream filling and macerated fresh strawberries, topped with whipped cream and fresh strawberries.

Ingredients

Scale
  • 6 cups fresh strawberries, halved (about 2 pounds)
  • 2 tablespoons sugar (for macerating strawberries)
  • 1 teaspoon grated orange zest (for macerating strawberries)
  • 1 tablespoon orange juice
  • 1/2 teaspoon almond extract
  • 6 large eggs, separated
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar, divided
  • 1/2 cup canola oil
  • 1/4 cup water
  • 1 tablespoon grated orange zest (for cake batter)
  • 1/2 teaspoon almond extract (for cake batter)
  • 2 cups heavy whipping cream (for whipped cream topping)
  • 1/3 cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream (for mascarpone filling)

Instructions

  1. Combine halved strawberries with 2 tablespoons sugar, 1 teaspoon orange zest, orange juice, and 1/2 teaspoon almond extract. Cover and chill at least 30 minutes to macerate.
  2. Separate eggs and let whites come to room temperature for about 30 minutes.
  3. Preheat oven to 350°F (175°C). Grease bottoms of two 8-inch round cake pans and line with parchment paper.
  4. Sift cake flour, baking powder, and salt together twice into a large bowl.
  5. In another bowl, whisk egg yolks with 1 cup sugar, canola oil, water, 1 tablespoon orange zest, and 1/2 teaspoon almond extract until smooth.
  6. Fold egg yolk mixture into dry ingredients gently until combined; do not overmix.
  7. Using a mixer on medium speed, whip egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar while beating at high speed until stiff, glossy peaks form.
  8. Fold about one-quarter of the whipped egg whites into the batter to lighten it, then fold in remaining whites gently to preserve air.
  9. Divide batter evenly between prepared pans, smooth tops, and bake on lowest oven rack for 30 to 35 minutes or until a toothpick inserted comes out clean.
  10. Cool cakes in pans for 10 minutes then turn out onto wire racks. Remove parchment and cool completely.
  11. In a chilled bowl, beat 2 cups heavy cream until it starts to thicken. Add confectioners’ sugar and vanilla extract, then beat until soft peaks form. Cover and chill for at least 1 hour.
  12. In a separate chilled bowl, beat mascarpone cheese and 1/2 cup heavy cream together until stiff peaks form. Keep chilled until assembly.
  13. Drain macerated strawberries well, reserving the juice for brushing cake layers.
  14. If cake layers have domed tops, level them with a serrated knife.
  15. Place one cake layer on serving plate, brush generously with half of strawberry juice.
  16. Spread about 3/4 cup mascarpone filling over the first layer, then evenly layer half the drained strawberries on top.
  17. Spread remaining mascarpone filling smoothly over the berries.
  18. Brush the second cake layer with the remaining strawberry juice and place it on top, pressing gently.
  19. Stir chilled whipped cream and spread evenly all over top and sides of the cake.
  20. Just before serving, arrange remaining fresh strawberries on top for garnish.

Notes

Use fresh strawberries for best texture; frozen berries may release excess juice and make cake soggy., Cake layers can be baked and cooled up to several days ahead; wrap tightly at room temperature for up to a week, refrigerated 10 days, or frozen up to 8 months., Macerate strawberries and prepare fillings the day of assembly for best freshness., Check cake doneness with toothpick inserted in center; should come out clean., Chill cake well before slicing for clean cuts; wipe knife blade between slices., Drain macerated strawberries thoroughly and brush cake layers with reserved juice to keep moist without sogginess., Mascarpone can be substituted with softened cream cheese for a tangier flavor., Optional variations: replace strawberries with blackberries or mixed berries, increase citrus zest or add lime/lemon zest, add nuts like pistachios, hazelnuts, walnuts, or pecans as garnish.

Nutrition

Find it online: https://gingerbaking.com/strawberry-mascarpone-cake/