Mocha Angel Cake with Mascarpone Filling

Name: Mocha Angel Cake with Mascarpone Filling
Yield: 8 servings
Ingredients: Cake; 3/4 cup (180 mL) Five Roses Cake and Pastry Flour; 1 1/2 cups (375 mL) sugar; 1/4 cup (60 mL) cocoa powder; 2 cartons (250 mL each) Simply-Egg-Whites (or 16 egg whites); 1 tsp (5 mL) instant coffee granules; 1 tbsp (15 mL) lemon juice; 1 tsp (5 mL) cream of tartar; 1 tsp (5 mL) vanilla extract; 1/2 tsp (2 mL) salt; Filling; 1 1/2 cups (375 mL) 35 % wcream; 3 tbsp (45 mL) marmalade or apricot jam; 2 tsp (10 mL) finely chopped candied ginger; 1 pkg (8 oz/250 g) Canadian Mascarpone cheese; 2 cups (500 mL) raspberries or other soft fruits; Garnish; Mint leaves or orange peel twists or Baker's chocolate curls or small fruits

This is the Mocha Angel Cake with Mascarpone Filling recipe.

Prep: 15 min - 20 min
Cooking: 40 min

Yields 8 servings

mocha angel cake with mascarpone filling

Ingredients

Cake
3/4 cup (180 mL) Five Roses Cake and Pastry Flour
1 1/2 cups (375 mL) sugar
1/4 cup (60 mL) cocoa powder
2 cartons (250 mL each) Simply-Egg-Whites (or 16 egg whites)
1 tsp (5 mL) instant coffee granules
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) cream of tartar
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) salt
Filling
1 1/2 cups (375 mL) 35 % wcream
3 tbsp (45 mL) marmalade or apricot jam
2 tsp (10 mL) finely chopped candied ginger
1 pkg (8 oz/250 g) Canadian Mascarpone cheese
2 cups (500 mL) raspberries or other soft fruits
Garnish
Mint leaves or orange peel twists or Baker's chocolate curls or small fruits

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Preparation

Cake:

In bowl, mix together flour, 3/4 cup (180 mL) of the sugar and cocoa powder.

In large glass or metal bowl, using electric mixer, beat egg whites until foamy. Dissolve coffee in lemon juice; add to egg whites with cream of tartar, vanilla extract and salt, beating until mixture holds soft peaks. Gradually add remaining sugar, beating constantly, until mixture holds stiff, glossy, peaks.

Gently fold flour mixture, about one-quarter at a time, into egg whites. Gently spoon batter into un-buttered 10-inch (25 cm) tube pan with removable bottom. Run spatula through batter to eliminate any large air pockets; smooth top. Bake in 350 ºF (180 ºC) oven for about 40 minutes or until cake springs back when lightly touched. Turn pan upside down (if it doesn't have feet, balance edges on two cans); let cool completely.

Filling:

Beat together whipping cream, marmalade and ginger until very thick. Add Canadian Mascarpone and beat until well blended.

Run knife around edge of pan and remove cake. Using serrated knife, cut cake in half horizontally. Place bottom layer on platter. Spread with about half of the filling; top evenly with half of the raspberries. Spread thin layer of filling on underside of next layer; place on top of berries. Spread remaining filling evenly over top of cake and arrange remaining berries on top. Garnish with mint, orange peel, small fruits or chocolate curls.