After making the Tiramisu Cheesecake I posted two weeks ago I still had about a cup of mascarpone cheese left. While I could have used it to spread on toast or crackers, I decided to bake something else with it. I came across a recipe for a Mascarpone Cake that sounded simple and delicious, so I decided to give it a try.
This is one of those recipes that most people love… It comes together in one bowl. No need for sifting or mixing your dry ingredients in one bowl and then combining them with your wet ones in another. You simply mix all of your wet ingredients first and then add the dry ones at the end. And after baking and cooling it’s time to enjoy.
This cake tasted just as the recipe sounded… delicious. It was reminiscent of a pound cake for me, just not as a dense. And not sweet at all. If you do you need a bit for sweetness to it, you can follow the original recipe and dust the cake with confectioners’ sugar once it has completely cooled.
3/4 cup sugar
1 teaspoon vanilla extract
1 cup mascarpone cheese
1/2 cup vegetable oil
1 1/2 cups flour
1 1/2 teaspoons baking powder
Preheat the oven to 350 F. Spray a tube pan with baking spray (or coat with butter and lightly dust with flour) and set aside.
In a large bowl beat together the eggs and sugar with a hand mixer on medium speed until light and fluffy. Add in the vanilla extract, mascarpone cheese and oil and continue beating until combined. Add the flour and baking powder and beat until smooth.
Pour the batter into the prepared ban and 30-40 minutes in the preheated oven, or until a cake tester inserted near the center comes out clean.
Let the cake cool in the pan for 15 minutes and then invert onto a wire rack to cool completely.
Store in an airtight container at room temperature.
Recipe from An Italian In My Kitchen
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