Soft Cheese and Carrot Sponge
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- For the cake
- ⅞ cup sunflower oil
- 1 ⅛ cups light brown sugar
- 3 eggs (separated)
- 3 cups grated carrots (plus extra to decorate)
- 1 cup chopped Pistachio (plus extra to decorate)
- ½ lemon (juice)
- 2 ¼ cups self-rising flour
- ½ tsp baking soda
- 1 tsp Baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- For the filling and topping
- 2 cups Mascarpone
- ¾ cup powdered sugar
- 2 Tbsps lemon juice
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23cm|9" cake tins and line the bases with non-stick baking paper.
2.
Whisk together the oil and sugar until blended, then whisk in the beaten egg yolks one at a time until smooth.
3.
Stir in the carrots, pistachios and lemon juice.
4.
Sift in the dry ingredients and stir until blended.
5.
Whisk the egg whites until stiff, then gradually fold into the mixture until combined.
6.
Divide the mixture between the tins, smooth the tops and bake for 40-45 minutes until golden. Test with a skewer -the centre of the cakes should be moist, but not sticky. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
7.
For the filling and topping: whisk together the icing sugar and lemon juice until smooth. Gradually whisk in the mascarpone until smooth.
8.
Sandwich the cakes together with half the mascarpone mixture and spread the remaining mixture on top of the cake. Sprinkle with grated carrots and chopped pistachios.
