Butter cake with mascarpone

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Serves: 6

Type: Kids; Cake; Family

Tools

Kitchen friendly view

Ingredients

250g butter, just melted but not oily, plus extra to grease the tin
1¼ cups (250g) caster sugar
4 large eggs, beaten
1 tsp vanilla extract
1 1/3 cups (225g) self-raising flour
1 tbs cornflour
1 tsp baking powder

1¼ cups (300g) mascarpone cheese
¼ cup (50g) caster sugar
Few drops of vanilla extract
¼ cup (60ml) raspberry jam
Icing sugar for dusting

Preparation method

Preheat oven to 180°C (160°C fan).

Line a shallow 23cm round cake pan with baking paper and grease with butter.

Using a balloon whisk, whip melted butter into sugar until light and fluffy, then slowly beat in eggs and vanilla extract.

Gradually sift flour, cornflour and baking powder together over mixture, carefully folding it in with the balloon whisk. Pour into prepared pan and bake for 20-25 minutes or until a skewer comes out clean, the cake is golden and starts to shrink away from the sides of the pan, and is springy to the touch. Turn out and cool on a wire rack, then cut horizontally into 2 layers.

Beat mascarpone with caster sugar and vanilla extract until smooth. Spread jam over bottom cake layer, then cover with mascarpone mixture. Top with other cake layer, sprinkle with icing sugar and serve. A glass of moscato or dessert wine is the perfect accompaniment.

Penne napolitano

Green dressing

Dorothy the Dinosaur cake

Laugenbrezel

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