Discover the light and airy texture of this homemade cake, beautifully paired with a creamy raspberry mascarpone mousse. This cake combines the simplicity of a fluffy sponge base with the elegance of a rich, fruit-infused topping, making it a perfect dessert for those who appreciate the fresh, tangy flavors of raspberries blended with the smoothness of mascarpone cheese.
Why You’ll Love This:
The sponge cake is wonderfully moist, thanks to the sunflower oil and milk, providing a neutral yet satisfying base for the vibrant raspberry mascarpone mousse. This dessert strikes a lovely balance between the sweetness of the cake and the slight tartness of the raspberry, creating a refreshing taste that’s not overly sweet.
Perfect Occasion:
Ideal for spring and summer gatherings, this cake is a fantastic choice for celebrations like birthdays, Mother’s Day, or any occasion that calls for a light yet decadent dessert. It’s also perfect for afternoon tea or as a delightful finish to a brunch.
Decoration Tips:
For an elegant presentation, garnish the top of the cake with fresh raspberries and a dusting of powdered sugar. You could also add a few mint leaves for a pop of color or drizzle some raspberry coulis for extra flair.
Ingredients:
- For the Sponge Cake:
- 4 eggs
- 160g sugar
- 160ml sunflower oil
- 75ml milk
- 205g all-purpose flour
- 16g baking powder
- For the Raspberry Mascarpone Mousse:
- 250g mascarpone cheese
- 200ml heavy cream (30% fat)
- 100g raspberries, fresh or thawed if frozen
- 3 tbsp powdered sugar
Instructions:
- Prepare the Sponge Cake:
- Preheat your oven to 175°C (347°F). Grease a cake pan thoroughly.
- In a large bowl, beat the eggs with the sugar for 3 to 5 minutes until light and fluffy.
- Gradually mix in the sunflower oil and milk.
- Sift in the flour and baking powder, and fold until the mixture is smooth.
- Pour the batter into the prepared pan and bake for 35-45 minutes, or until a skewer inserted comes out clean. Allow the cake to cool completely.
- Make the Raspberry Mascarpone Mousse:
- Puree the raspberries in a blender until smooth.
- In a mixing bowl, blend the mascarpone with the raspberry puree until combined.
- Add the powdered sugar and heavy cream, then beat until the mixture is light and fluffy.
- Spread the mousse evenly over the cooled cake.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes to allow the mousse to set.
- Before serving, decorate with additional raspberries and a sprinkle of powdered sugar if desired.
Enjoy this Raspberry Mascarpone Cake, a perfect combination of a soft sponge and creamy, fruity topping that will surely delight your guests and satisfy your sweet cravings!
