Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone
INGREDIENTS
•
INGREDIENTS
•
Cake
•
Unsalted butter, 3½ tablespoons at room temperature
•
Large egg yolks, 12
•
Large eggs, 4
•
Granulated sugar, 1½ cups
•
Cake flour, 1½ cups plus 1½ tablespoons
•
Ripe peaches, 3 (halved and pitted)
•
Dark brown sugar, ? lightly packed cup
•
Water, ¼ cup
•
Frosting
•
Mascarpone cheese, ¾ cup
•
Heavy cream, 1½ cups
•
Ground cardamom, 2¼ teaspoons
•
EQUIPMENT
•
Two round or square 9-inch cake pans
•
Parchment paper
•
Scissors
•
Chef’s knife or a paring knife
•
Stand mixer fitted with the whisk attachment
•
Mixing bowls
•
Measuring cups and spoons
•
Fine-mesh sieve
•
Whisk
•
Rubber spatula
•
Cake tester or toothpick
•
Oven mitts
•
Wire cooling rack
•
Small plate
•
Cutting board
•
Large skillet
•
Wooden spoon
•
Metal spatula
•
Cake plate or a large rimless plate for the cake
Comments & Reviews
Just A Pinch Sweepstakes