JASMINE-BERRY SPONGE CAKE

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JASMINE-BERRY SPONGE CAKE

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Author: Hello Ani

An exceptional light and airy vanilla sponge cake infused with a beautiful fragrant jasmine tea syrup, sweet and juicy summer berries, and a delicious mascarpone cream frosting. A showstopper dessert for your next party!

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US Customary - Metric

Ingredients

For the Sponge Cake:

5 eggs (room temperature)
1 cup sugar
1 cup milk
⅓ cup unsalted butter
2 cups cake flour
2 teaspoon baking powder
a pinch salt
1 tablespoon vanilla extract

Jasmine Simple Syrup:

½ cup water
½ cup sugar
2 jasmine green tea bag

Mascarpone Cream Frosting:

2 ½ cups heavy whipping cream
1 ½ cups powdered sugar
1 tablespoon vanilla paste - Substitute with Vanilla bean, or vanilla extract
8 oz mascarpone (optional - without it is still delicious!)

For Assembly:

5 cups mixed berries
½ cup strawberry jam

Instructions

Preheat Oven to 350 °F / 180 ° C
1. Butter and flour (2) 8 inch (20 cm) cake pans. Line the base with baking paper.
2. To a sauce pan add the milk and butter and warm it over low heat until the butter melts. Set aside.
3. With a handheld, or stand mixer beat the eggs, vanilla and the sugar. Beat on high speed for about 8to 10 minutes. The eggs will tribble in volume and become pale yellow.
4. Sift the flour, baking powder, and salt into the egg mixture and gently fold with a silicone spatula until just barely combined, leaving some flour streaks.
5. Slowly, pour in the milk/butter mixture. Stir on low speed, scraping the sides and bottom of the mixing bowl to make sure all the flour is incorporated.
6. Divide the batter between the cake pans, smoothen the surface, then bake for 22 to 25 minutes, or until a skewer inserted in the center of cake comes out clean.
7. Cool on cooling rack for at least 15 minutes, then remove cakes from pan.
JASMINE INFUSED SIMPLE SYRUP
Combine ½ cup sugar with ½ cup water in a saucepan and bring to a boil. Boil for about 1 minute. Remove from heat, add tea bags and let steep until syrup has cooled.
MASCARPONE CREAM FROSTING
1. Place the mascarpone, sugar and vanilla in a mixing bowl and beat on high speed until smooth.
2. Add the heavy cream, and mix on a low setting until it is mostly combined. Increase speed to high and whip until stiff peaks form - it may take a little while.
ASSEMBLE THE CAKE
1. (Optional) Use a serrated knife to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.
2. Brush or drizzle the jasmine simple syrup on each cake layer.
3. Place cake on a serving platter, spread a thin layer of strawberry jam, then a thin layer of the frosting. I placed a cake ring slightly loose over the sponge cake to keep the berries and frosting neatly into place. Half strawberries, and arrange neatly on the rim of cake ring, top the rest of the cake with berries and spread, or pipe a layer of frosting over the berries.
4. Place the other sponge cake on top and spread or pipe the rest of the frosting on the top. Spread some of the frosting on the side as well. A thin layer for a naked look.
5. Decorate with the remaining berries, as desired.

Notes

The Jasmine-Berry Sponge Cake will keep well refrigerated for up to 3 days!

Nutrition

COURSE: Cake, Dessert

CUISINE: American

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!