Cakes & Bakes: White velvet cake with creamy mascarpone frosting

Slice of home-made white velvet cake with creamy mascarpone frosting | H is for Home

My chicken-sitting ended yesterday, I really enjoyed looking after them, they’re all such characters. During my 10 days of fostering, we must have got almost 100 eggs! We gave a few away and ate loads of omelettes, French toast and plenty of fried/boiled/poached eggs.

Baked white velvet cakes in their tins | H is for Home

Last week, I made a delicious all-yolk layer cake and, as promised, this week it’s an all whites one. It’s Rose Levy Beranbaum’s white velvet cake. Sometimes with this type of recipe, what you’re trying to achieve is a cake as white as pure, fresh snow. If that’s the case, you can make a few minor adjustments to the original cake recipe below.

Home-made white velvet cake with creamy mascarpone frosting | H is for Home

Instead of using vanilla extract, use white caster sugar that has been stored in an airtight jar along with a split vanilla pod for a few weeks so that the flavour infuses. Some people swear by the use of shortening such as Stork which gives less colour than butter. Other people who care more about the taste than the colour say that butter is far superior.

Have a look at the pair of YouTube videos below the recipe where Rose herself shows us how it’s done!

Click here to pin the recipe for later!

White velvet cake
For the cake
  1. 4½ large egg whites
  2. 240ml/8½ fl oz milk
  3. 2¼tsp vanilla extract
  4. 300g/10½oz bleached cake flour*, sifted
  5. 300g/10½oz caster sugar
  6. 1tbsp + 1tsp baking powder
  7. ¼tsp salt
  8. 170g/6oz butter, softened
For the frosting
  1. 275ml/9¾ fl oz whipping cream
  2. 225g/8oz mascarpone
  3. 125g/4½oz icing sugarHome-made white velvet cake ingredients
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For the cake
  1. Preheat the oven to 175ºC/350°F/Gas mark 4
  2. Grease two 23cm x 4cm (9-in x 1½-in) cake tins, line the bottoms with parchment paper, then grease again and flour
  3. In a medium-sized mixing bowl, lightly combine the egg whites, ¼ of the milk and vanilla extract
  4. In a large mixing bowl combine all the dry ingredients and mix on low speed for 30 seconds to blend
  5. Add the butter and remaining ¾ of the milk. Mix on a low speed until the dry ingredients are moistened
  6. Increase to medium speed (high speed if using a hand mixer) and beat for 1½ minutes to aerate and develop the cake's structure
  7. Scrape down the sides
  8. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure
  9. Scrape down the sides again
  10. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans should be about half full
  11. Bake for 25-35 minutes or until a skewer inserted near the centre comes away clean and the cake springs back when pressed lightly in the centre. The cakes should start to shrink from the sides of the pans only after removal from the oven
  12. Allow the cakes cool in the pans on wire racks for 10 minutes
  13. Loosen the sides with a small metal spatula and invert onto two other greased wire racks. To prevent splitting, flip over again so that the tops face up. Allow to cool completely before frosting
For the frosting
  1. With an electric mixer on medium speed, whisk the whipping cream until stiff peaks form (be careful not to overbeat, or the cream will become grainy)
  2. In another bowl, whisk together the mascarpone and icing sugar until smooth
  3. Gently fold the whipped cream into mascarpone mixture until completely incorporated
  4. Use immediately to frost the top of one cake
  5. Place the other cake on top of the first and frost the top & sides
Notes
  1. *If like me you're based in the UK and find it hard to find bleached cake flour in the shops, have a look at Kate Coldrick's meticulous method to make your own version
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Adapted from Rose's Heavenly Cakes
H is for Home Harbinger http://hisforhomeblog.com/
part I
 
part II



Cakes & Bakes: Sponge cake with raspberry and mascarpone cream

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Slice of sponge cake with raspberry and mascarpone cream with a cup of tea

A Victoria sandwich is a quintessentially British cake and this sponge cake with raspberry and mascarpone cream is a little twist on that. It follows the Delia Smith all-in-one sponge recipe that I use as the base of many of my sponge cakes.

I spread a few large dollops of the wild raspberry jelly I made in the summer between the layers and used a mascarpone/fromage frais mix instead of whipped cream. I like that little bit of acidity it gives to counter the sweetness of the jelly. This is a lovely cake to have for afternoon tea!

Cakes & Bakes: Sponge cake with raspberry and mascarpone cream

Cook Time: 30 minutes

Yield: 8 slices

Cakes & Bakes: Sponge cake with raspberry and mascarpone cream

Ingredients

  • For the sponge
  • 8 oz/220g self raising flour, sifted
  • 2 tsp baking powder
  • 8 oz/220g caster sugar
  • 8 oz/220g butter or margarine (at room temperature)
  • 4 large eggs
  • 4-6 drops vanilla essence
  • For the filling
  • 8tbs raspberry jam or jelly
  • 250g mascarpone
  • 200g fromage frais
  • 1tbs castar sugar
  • 3 drops vanilla essence

Instructions

  1. Pre-heat the oven to 170ºC325ºF/Gas mark 3
  2. Lightly grease two 20cm/8" loose-based cake tins
  3. Into a large mixing bowl, sift the flour and baking powder, holding the sieve high to give the flour a good airing. Then simply add all the other ingredients to the bowl, and whisk - preferably with an electric hand whisk - until thoroughly combined
  4. If the mixture doesn’t drop off a wooden spoon easily when tapped on the side of the bowl, add 1 or 2 teaspoonfuls of tap-warm water and whisk again
  5. Add equal amounts of the mixture to the 2 prepared tins, level off and bake on the centre shelf of the oven for about 30 minutes
  6. When cooked leave in the tins for only about 30 seconds, then loosen their edges by sliding a palette knife all round and turning them out onto a wire cooling rack
  7. For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them more quickly
  8. Stir in the sugar and vanilla extract
  9. Spread 4 tablespoons of jam/jelly over one of the sponge sandwiched, do the same with the other Spread the cream mixture over one of the sandwiches then put the other one, jam side down, on top
  10. Press down carefully to sandwich everything together and finish off with a light dusting of icing or caster sugar
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