A silky sponge cake layered with whipped mascarpone cream and fresh strawberries. The way sponge cake was meant to be enjoyed!
| Ingredients | Weight (kg or L) |
|---|---|
| CAKE | |
| Classic Hi Ratio Utility Cake Mix 15KG | 1.000kg |
| Egg | 0.200kg |
| Water | 0.400kg |
| VANILLA MASCARPONE CREAM | |
| Cream | 0.950kg |
| Mascarpone | 0.750kg |
| Caster Sugar | 0.120kg |
| Vanilla bean or flavouring | to taste |
| FILLING | |
| Strawberries - cut in half | to taste |
75667 Classic Hi Ratio Utility Cake Mix 15kg
Combine all ingredients in a bowl.
Using a whisk, mix on slow speed for 1 minute. Scrape bowl.
Whisk on high speed for 5 minutes. Scrape bowl.
Whisk on medium speed for 5 minutes.
Deposit into a paper lined baking tin.
Bake at 175°C until baked through.
Transfer to wire rack to cool.
Combine all ingredients in a bowl.
Using a whisk, mix on high speed until light and fluffy.
Cut the cake into 2 even layers.
Evenly spread the Vanilla Mascarpone Cream over the bottom layer. Reserve some cream for the top.
Add a layer of strawberries, lightly pushing them down into the cream.
Place top layer of cake onto the cream.
Evenly spread the remaining vanilla mascarpone cream over the top layer.
Place in the fridge for 1 hour to set.
Decorate with any remaining strawberries.
