Yay! It's Wednesday Cake! (On Thursday)

Thursday, November 30, 2017

I know, I know Wednesday was yesterday but since I was off celebrating Balazs' birthday, I figured this cake can't possibly wait six more days to be shared with the world...Oh no, it's way too delicious and way too special to keep it locked away for even the shortest amount of time...

Let me start from the beginning, about a week ago, I asked Balazs what kind of cake he would like for his birthday this year. Next day, he sent me a link to Mairéad's Irish (butter-less) sponge cake recipe saying: 'this is it'. So yesterday morning, before Balazs and Jenny woke up, I made it as a surprise birthday treat, and we ate it while sipping on our breakfast coffee - because birthdays are meant for breaking all healthy eating rules :)

Let me tell you something about this cake, oh boy, with the first bite, we both looked at each-other and knew, this is the one. Yes, the IT cake we will be making for years to come. The one we will create memories with and the only one that picky people who are not into cakes will actually eat and like.

The sponge is fluffy, indulging, cake-y and exactly how it should be. It's actually pretty crazy to think it has no butter, because it tastes like a very hearty yet super light Victoria sponge. The maple, vanilla Mascarpone filling + Balazs' favourite peach jam made the cake special for us, but you can personalize it to your liking. I'm thinking...whipped cream with homemade rhubarb sauce during spring festivities or meringue with roasted honey peaches for late summer celebrations - ah, the possibilities are endless depending on seasons and desires.

So, here it is...Make it on a random Friday, eat it with breakfast coffee, share it with people you like and celebrate over it even the smallest of achievements. And to my Balazs - happy happy happy birthday and many more cakes to come, you wonderful human being:)

Irish Sponge Cake with Maple-Vanilla Mascarpone and Peach Jam Filling
(Recipe by Mairéad - Irish American Mom and slightly adapted by me)

- 4 large eggs
- 1/2 cup of brown sugar
- 3/4 cups cake flour (plus two tablespoons)
- 1/8 teaspoon baking powder
- 1/2 cup (or as much as you like) of your favouirte jam ( I used peach)
- 1 cup Mascarpone cheese
- 2 tablespoons confectioners' sugar
- 1 tablespoon maple syrup
- a bit of vanilla extract

Preheat the oven to 375 degrees Fahrenheit. Grease two 9-inch round baking pans (or one standard rectangle cake pan) with butter.

Add the eggs and sugar to a large mixing bowl. Using an electric mixer, beat the eggs and sugar for 6 to 8 minutes until the mixture has increased in volume and thickened to a consistency of whipped heavy cream.

In a separate bowl sift the flour and baking powder together. Spoon half the flour into the egg mixture and gently fold it in using a spatula. Repeat with the second half of the flour, folding gently to fully incorporate the flour. Add a bit of vanilla essence with the flour.

Pour half of the cake mixture into each of the prepared baking pans (or the whole thing into one bigger cake pan) Bake for 20-25 minutes or unitl the sponge(s) are golden brown.

Remove the sponge(s) from the oven and cool on a wire tray. If you're using a single baking pan, now it's the time to half your sponge (horizontally) into two parts.

Whip the mascarpone, the maple syrup and the confectioners' sugar together using an electric beater until thick.

Spread jam on the inner surface of each sponge. Place one layer on a plate, spreading the cream over the jam. Sandwich the cream with the upper sponge layer.

Lastly, decorate by sifting a fine layer of confectioners' sugar on top. Slice and serve or place it in the fridge for an hour if you want the layers to set properly before eating. Ta-dah!

P.S: Fancy more?
P.P.S: Apple pie toast, anyone?

(Photos by exPress-o)


Anonymous said...

Diane I want someone to make me a birthday cake too. Jill

little luxury list said...

Happy birthday Balazs! Oh and that tulip print would make me happy!

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