Strawberry Angel Cake with a whipped lemon mascarpone ricotta cream
Summer on a Cake! This super light and fluffy sponge with lashings of a creamy, whipped mascarpone and ricotta cream and tons of strawberries and a homemade strawberry jam. So so delicious.
I made the most of the British Strawberries with this cake by using them fresh as well as in a jam, if you are tight on time you can easily buy a good quality jam instead, but it is so worth it when you make it! The sponge cake freeze really well so you can make the cakes in advance up to three months and put in the freezer, once defrosted they will still taste great! Perfect if you have a sudden craving for cake.. which is like every week right?!
This angel cake recipe is so quick and easy to make but there are a few tricks which really help make this cake so light and fluffy!
Don't grease your cake tins! Because this sponges relies on the whipped egg white to rise, it needs the sides of the tin to grip onto. If they are greasy, they won't rise.
Cool them upside down for 10 minutes. I know that sounds weird, but once they are out of the oven, still in the tin, flip them upside down. This will prevent them from sinking.
You can never over whip egg yolks and sugar, so always keep whisking! You'll get some much air into the sponge if you do!
Once you add the flour to the mix, don't mix for too long. Try to do it as quick as possible.
Weigh the mixture into the tins, this will make sure you get an even height of sponges, also, it will mean they will all cook evenly.
You will need two 6 inch cake tins at 2 inches deep.
For the sponge:
200g Caster Sugar
90g Egg Yolk
150g Egg white
70g Sunflower or Vegetable oil
200g Plain Flour, sifted
13g Baking Powder
105g Whole milk
1 tsp. Vanilla Extract
For the jam:
200g Strawberries, roughly chopped
1 tbsp. Lemon juice
For the cream:
100g Icing sugar
1 Lemon, zested
Firstly, preheat the oven to 170 degrees celsius (fan oven). Line the base of the two tins with a circle of baking paper to match the size of the tin. Don't grease the tin!
In the bowl of a free standing mixer with the whisk attachment or a bowl using a handheld whisk, whisk together the egg yolk, sugar and vanilla until pale and fluffy.
Slowly add the oil to the mixture and continue whisking.
Sift the flour and baking powder into a bowl, add half of the flour and half of the milk to the egg mixture, continue to whisk on a low speed until just combined. Then add the remaining flour and milk and mix only to combine. It's really important not to over mix at this stage!
In a separate bowl, whisk the egg whites until stiff. In three inclusions, gently fold the egg whites using a spatula or large spoon, into the egg and flour mixture, until all mixed through. It should be very light and fluffy, be careful not to overfold as you will lose the air from the sponge. It is better to under fold.
Divide the mixture between the two tins, making sure to leave 1 cm gap at the top. Depending on how fluffy the mixture is you may have some extra mixture, if so, bake the extra for a little baking snack!
Bake in the oven for 25-30 minutes, until golden brown and when the knife is inserted it comes out clean. Once ready, remove from the oven, and flip upside down onto a cooling rack and leave to cool completely. At this stage you can freeze the sponges if you are doing this in advance. Or just leave them aside until ready.
Now for the jam. In a small pan, place the strawberries and sugar and put onto a medium heat. Continue to stir and you will see the strawberries releasing their natural juices and the sugar starting the melt. Once the jam is starting to boil vigorously, reduce the heat and leave to bubble away for 5-10 minutes or until it reaches 105 degrees celsius on a sugar thermometer, stirring occasionally.
Once it is starting to have a jam like consistency, add the lemon juice. Pour into a container and leave to cool down and set completely. I recommend leaving in the fridge so that it cools down quicker.
Whilst the jam is cooling, in a medium bowl, mix together the mascarpone, ricotta and icing sugar together using a small whisk until well combined. Add the lemon zest to the cream and mix.
Now for the assembly. Bring back your cakes and using a serrated knife, trim the tops off your cakes. Place one of the sponges onto plate or board.
Take half of the cream and spread evenly onto the first sponge. Add two-three tbsp. of the strawberry jam and add on top of the cream. Place the other sponge trimmed side down, on top of the cream filled sponge.
Add the remaining cream on top of the cake and swirl with another tablespoon of jam. Scatter fresh strawberries on top. store in the fridge and it will keep for 2-3 days.