This Light & Fluffy Mascarpone‑Filled Sponge Cake marries the ethereal texture of a chiffon‑style sponge with the luscious creaminess of a mascarpone whipped filling. The sponge, enriched by whole eggs separated and beaten to lofty peaks, is gently folded with a warm blend of oil, milk, and cake flour to create a batter that rises into tender, veil‑like layers. Slices through the cake reveal thin, even strata of mascarpone–cream, lightly sweetened and flavored with vanilla, that contrast beautifully with the golden crumb. Chilling allows the layers to meld and the cream to set, resulting in a refined dessert that’s surprisingly easy to prepare. Garnish with fresh berries, citrus zest, or a light dusting of icing sugar for a show‑stopping centerpiece at gatherings, afternoon teas, or celebratory occasions.
Preparation, Cook, and Total Times
Prep Time: 30 minutes – separating eggs, whisking batters, and preparing filling.
Bake Time: 30 minutes – sponge rises and sets in a gentle oven.
Chill Time: 2 hours – assembled cake rests for perfect sliceability.
Total Time: 3 hours — including baking, cooling, assembly, and chilling.
YIELD
One 20 cm round cake yielding 8–10 generous slices.
CUISINE
Contemporary European patisserie, influenced by Italian tiramisu filling techniques and classic chiffon sponge methods.
A Full List of Ingredients
For the Sponge Cake:
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60 g neutral cooking oil (e.g., canola or vegetable)
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80 g whole milk, warmed (about 1/3 cup)
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100 g cake flour (about 3/4 cup), sifted
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6 large eggs, separated (yolks in one bowl, whites in another)
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1/4 tsp (1.25 ml) pure vanilla extract
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2 g fresh lemon juice (about 1/4 tsp)
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65 g granulated sugar (about 5 Tbsp)
For the Mascarpone Cream Filling:
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100 g mascarpone cheese, at room temperature
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18 g granulated sugar (about 1.5 Tbsp)
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1/4 tsp (1.25 ml) pure vanilla extract
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120 g heavy whipping cream (about 1/2 cup), well‑chilled
Step‑by‑Step Cooking Directions
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Preheat & Prep Tin: Preheat oven to 170 °C (340 °F). Line the bottom of a 20 cm springform pan with parchment paper. Lightly grease sides.
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Warm Oil & Milk: In a small saucepan or microwave‑safe bowl, combine cooking oil and milk. Warm until just above room temperature (around 30 °C) and whisk until homogeneous. Sift in cake flour and whisk into a smooth slurry. Set aside.
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Beat Egg Yolks: In a medium mixing bowl, whisk the egg yolks lightly. Add half the granulated sugar (32 g) and the vanilla extract. Whisk until the mixture thickens slightly and turns pale—about 1 minute by hand or 30 seconds with a mixer on medium speed.
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Combine Yolks & Flour Mixture: Pour the oil‑milk‑flour slurry into the yolk mixture in a slow stream, whisking constantly until fully incorporated. The resulting batter should be smooth and fluid.
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Whip Egg Whites: In a clean, grease‑free bowl, add the egg whites. Begin whipping on medium speed until frothy. Add lemon juice, then gradually add the remaining sugar (33 g) in three batches, whipping to stiff, glossy peaks. Test by lifting the beater—peaks should stand upright without drooping.
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Fold Whites into Batter: Scoop one‑third of the whipped whites into the yolk‑flour batter to lighten it, stirring gently. Then, using a large spatula, fold in the remaining whites in two additions—cut through the center, lift from the bottom, and turn over the batter, rotating the bowl, until no streaks remain. Do not overmix.
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Bake Sponge: Immediately pour batter into the prepared pan and spread evenly. Tap gently on the counter to release large air bubbles. Bake for 30 minutes, or until the top is golden and a skewer inserted into the center emerges clean or with a few moist crumbs.
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Cool Sponge: Remove from oven and place pan on a wire rack. Cool completely in the pan, about 1 hour. Then run a thin knife around the edge, release the springform, and invert onto a rack. Peel off parchment. Once fully cool, slice horizontally into two or three even layers using a serrated cake knife.
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Prepare Mascarpone Filling: While sponge bakes, beat mascarpone, sugar, and vanilla in a bowl until smooth. In a separate chilled bowl, whip heavy cream to soft peaks. Gently fold whipped cream into mascarpone mixture until uniform and fluffy—avoid deflating.
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Assemble Cake: Place bottom sponge layer on a serving plate. Spread one‑third of the mascarpone filling evenly. Repeat layers, finishing with cream on top and around sides. Smooth with an offset spatula.
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Chill & Decorate: Refrigerate assembled cake for at least 2 hours to allow filling to set. Before serving, garnish with fresh berries, grated lemon zest, or a dusting of powdered sugar.
Nutritional Information
(Per slice; 10 slices)
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Calories: 260 kcal
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Total Fat: 17 g (Saturated Fat 9 g)
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Cholesterol: 155 mg
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Sodium: 50 mg
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Carbohydrates: 23 g (Sugars 16 g)
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Protein: 4 g
The Origins and Popularity of the Recipe
Light sponge cakes, or “genoise,” trace back to 17th century Italy’s Genoa region, where simple egg‑flour batters were leavened purely by whipped eggs. Over time, French pâtissiers perfected the technique, popularizing the airy cake as a base for layered confections like opera gateaux. The Italian mascarpone cream—central to tiramisu—brings rich tang and creaminess, making this fusion cake a modern favorite worldwide. Its build‑ahead nature and delicate flavor profile have made it a staple for celebrations, afternoon tea service, and elegant dinners.
Reasons Why You’ll Love the Recipe
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Aerial Texture: The chiffon‑like crumb practically dissolves on your tongue.
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Simple Ingredients: Pantry‑friendly components with accessible technique.
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Make‑Ahead Ease: Bake layers and prepare filling in advance for stress‑free assembly.
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Customizable Layers: Add fruit compote, chocolate ganache, or flavored syrups between layers.
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Elegant Presentation: Clean cuts and smooth frosting create a professional look.
Health Benefits
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Protein from Eggs: High‑quality amino acids for muscle repair and satiety.
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Calcium & Healthy Fats: Mascarpone and cream contribute to bone health.
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Portion Control: Thin sponge layers keep each slice light.
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Minimal Refined Flour: Cake flour yields tender crumb with less bulk.
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Antioxidants: Vanilla and lemon juice add subtle phytonutrients.
Serving Suggestions
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Berries & Mint: Top each slice with mixed berries and mint sprigs.
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Coffee Pairing: Serve with espresso or Turkish coffee for an authentic Italian experience.
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Champagne Toast: Light, dry sparkling wine complements the cake’s airiness.
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Dessert Platter: Accompany with biscotti, lemon cookies, or fruit tarts.
Common Mistakes to Avoid
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Overbeating Whites: Leads to dry crumb—whip to stiff but not grainy peaks.
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Undermixing Batter: Streaks of egg white cause uneven rise—fold gently but thoroughly.
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Opening Oven Early: Causes the sponge to collapse; wait until at least 20 minutes have passed.
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Warm Layers: Assemble only when sponge is fully cool to prevent cream from melting.
Pairing Recommendations
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Tea: Earl Grey or Darjeeling’s floral notes complement vanilla and lemon.
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Cocktails: A light Aperol Spritz or Limoncello cocktails match the cake’s brightness.
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Dessert Wines: Moscato d’Asti or Vin Santo enhance the creamy sweetness.
Cooking Tips
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Separate Bowls & Whisks: Use clean, dry equipment for egg whites to whip properly.
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Room‑Temp Eggs: Bring eggs to ambient temperature for maximum volume.
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Flour Sifting: Sift flour and baking powder together to prevent pockets of leavening.
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Spatula Folding: Use a silicone spatula and fold with a gentle cutting motion.
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Even Layers: Mark cake tin sides with lines to guide batter distribution.
Variations to Try
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Lemon Curd Fill: Substitute one layer of mascarpone cream with tart lemon curd.
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Chocolate Drizzle: Melt dark chocolate with a splash of cream and drizzle over the chilled cake.
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Berry Compote: Layer fresh berry compote between sponge layers for fruity punch.
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Coffee Soak: Brush sponge layers with simple syrup infused with espresso for tiramisu‑like flavor.
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Nutty Crunch: Mix 2 Tbsp finely chopped pistachios into the mascarpone filling.
Similar Recipes to Try
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Classic Genoise Sponge – Unfilled, simple sponge for versatile uses.
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Tiramisu – Mascarpone cream layered with coffee‑soaked ladyfingers.
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Swiss Roll – Thin sponge rolled with jam or cream filling.
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Charlotte Cake – Sponge fingers encase fruit and cream mousseline.
Ingredient Spotlight
Mascarpone Cheese: A rich, Italian soft cheese made from cream. Its high fat content provides smoothness and stability in whipped fillings without excessive sweetness, making it ideal for mousses and Tiramisu‑style creams.
Conclusion
This Light & Fluffy Mascarpone‑Filled Sponge Cake offers the perfect balance of airy sponge and luxurious cream, suitable for any festive occasion or elegant gathering. With straightforward steps and a flexible flavor profile, it’s a timeless recipe that invites creativity—whether you enhance it with fruits, chocolate, or liqueurs. Prepare, assemble, chill, and delight your guests with slices of sublime simplicity.
10 Comprehensive FAQs
1. Can I use all‐purpose flour instead of cake flour?
You can, but the sponge will be slightly denser. For best results, measure AP flour then remove 2 Tbsp before sifting in 2 Tbsp cornstarch to mimic cake flour’s lower protein content.
2. How do I prevent the sponge from sinking?
Avoid opening the oven door during baking. Ensure egg whites are whipped to stiff peaks and folded gently.
3. Can this cake be frozen?
Yes—freeze unfilled sponge layers wrapped tightly for up to 1 month. Thaw completely before adding filling.
4. What’s the best way to slice neat layers?
Use a long serrated knife and saw gently. Chill the cake slightly to stabilize the cream for cleaner cuts.
5. How firm should the whipped mascarpone be?
Aim for soft to medium peaks—if overwhipped, the filling can become grainy.
6. Can I substitute Greek yogurt for mascarpone?
You can use thick Greek yogurt mixed with a little cream cheese, though texture and flavor will be tangier.
7. My cake is too dry—what happened?
Possible overbaking or undermixing of the yolk batter. Also, ensure proper egg separation and hydration of the flour.
8. How can I make the cake gluten‐free?
Use a gluten‐free 1:1 flour blend and ensure baking powder is gluten‐free.
9. Can I add caffeine flavor?
Brush each sponge layer with coffee syrup or dissolve instant espresso powder in the oil‑milk mixture for a mocha note.
10. Why did my filling weep moisture?
Mascarpone and cream must be very cold. Work quickly and assemble just before chilling to minimize weeping.