Magic Cakes by Kathleen Royal Phillips

Author:Kathleen Royal Phillips
Language: eng
Format: epub
Publisher: Running Press
Published: 2017-10-03T04:00:00+00:00

Preheat the oven to 325°F. Line an 8-inch square cake pan with aluminum foil or parchment paper, allowing 2 inches of overhang around the sides; coat with baking spray.

Separate the eggs; place the egg yolks in a mixing bowl with the sugar and beat on high speed with an electric mixer for 2 minutes, or until lemon colored. On low speed, gradually add the melted butter and 1 teaspoon vanilla, scraping down the sides as needed. Add half of the mascarpone, mixing just until combined. Add the flour and mix just until flour is combined. Gradually add the milk, beating just until combined.

Place the egg whites in a separate mixing bowl. Beat on medium speed until foamy; add the cream of tartar. Increase the speed to high and beat until the egg whites form stiff peaks, about 2 minutes. Gently whisk about one-third of the egg whites into the thin batter; gently fold the remaining egg whites in with a silicone spatula. Pour the batter in the prepared cake pan. Bake for 38 to 40 minutes, or until the center jiggles slightly when gently shaken. Let cool completely on a wire rack, about 1 hour.

Poke holes in the sponge cake layer with a wooden skewer or a fork. Combine the coffee and liqueur, then brush or drizzle over the cake until all the coffee mixture is absorbed.

Beat the remaining mascarpone cheese, confectioners’ sugar, and ½ teaspoon vanilla with a hand mixer on medium speed until smooth in a large bowl. Clean beaters and beat whipping cream in a medium bowl until stiff peaks form. Fold whipped cream into the mascarpone mixture and spread evenly over the cake. Cover and refrigerate at least 2 hours to chill.

Remove the cake from the pan using aluminum foil as handles. Remove foil and transfer the cake to a serving plate. Arrange chocolate shavings over the whipped cream mixture.

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