Ingredients:
- For the sponge cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- Powdered sugar, for dusting
- For the filling:
- 8 oz mascarpone cheese, softened
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mixed fresh fruit (such as berries, pomegranate seeds, or diced kiwi)
- For the decoration:
- Extra fresh fruit for garnish (optional, such as strawberries, raspberries, or kiwi)
- Mint leaves for garnish (optional)
- Powdered sugar, for dusting
Instructions:
- Prepare the sponge cake: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. This will prevent the cake from sticking while baking. In a mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 5 minutes, or until the mixture becomes thick, pale, and doubles in volume. This process incorporates air into the batter, which is key to making the sponge cake light and fluffy.
- Mix the dry ingredients:
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