Strawberry Cake with Mascarpone Whipped Cream Frosting
Ingredients
- 2.5 cup all purpose flour
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup yogurt
- 1/2 cup vegetable oil
- 1 cup warm milk
- 1.5 cup sugar
- 1 tsp vanilla essence
for frosting
- 3 cups chilled whipping cream
- 5 tbsp mascarpone cheese
- 1 tsp vanilla extract
- 1 cup powdered sugar
for decoration
- 100 grams fresh strawberries
- 1/4 cup strawberry jam or compote
Instructions
- Preheat the oven to 170°C and grease and line two 8-inch cake pans.
- In a bowl, sift together maida, baking powder, baking soda, and salt.
- In a separate bowl, mix yogurt, oil, warm milk, and sugar until well combined and the sugar dissolves.
- Add vanilla extract, then gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.
- Divide the batter evenly into the two prepared cake pans and bake at 170°C for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before removing them from the pans.
- In a chilled bowl, whip the chilled whipping cream using an electric hand mixer. Once it starts thickening, add mascarpone cheese and vanilla extract. Add powdered sugar little by little while whisking and continue beating until stiff peaks form. Be careful not to overwhip.
- Place one cake layer on a serving board and spread a generous layer of frosting over it. Add a layer of strawberry compote, then place the second cake layer on top. Cover the entire cake with frosting. Decorate with thinly sliced strawberries shaped into hearts around the bottom edge and on the top corners, and add a little strawberry compote in the center to finish.