Mozzarella and Mascarpone Orange Sponge Cake by @aliterdulcia

1h10

8 servings

🥚

4 large eggs

Eggs

🍬

280 g

Sugar

🧀

200 g

Mascarpone

🌻

120 ml

Sunflower oil

🧃

120 ml

Orange juice

🍊

2 oranges

Orange zest

🌾

350 g

Flour

🫙

15 g

Baking powder

🧀

130 g

Mozzarella

🍬

Icing sugar

  1. Preheat

    Preheat the oven to 170°C / 340°F.

  2. Grease
    • sunflower oil

    Grease the Angel food cake pan lightly with sunflower oil.

  3. Grate
    • orange zest

    Finely grate the zest from 2 oranges.

  4. Juice
    • orange juice

    Juice the oranges until you have 120 ml / 4.1 fl oz orange juice.

  5. Beat
    • eggs
    • granulated sugar

    Beat the 4 eggs and 280 g / 9.9 oz granulated sugar until pale and very fluffy.

  6. Add
    • mascarpone

    Add 200 g / 7.1 oz mascarpone and beat until smooth.

  7. Pour
    • sunflower oil
    • orange juice

    Pour in 120 ml / 4.1 fl oz sunflower oil and 120 ml / 4.1 fl oz orange juice.

  8. Fold
    • orange zest

    Fold the orange zest into the batter.

  9. Sift
    • wheat flour

    Sift 350 g / 12.3 oz wheat flour and 15 g / 0.5 oz baking powder together.

  10. Fold
    • wheat flour
    • Sugar

    Fold the sifted dry ingredients into the batter just until no dry flour remains.

  11. Tear
    • fresh mozzarella

    Tear 125 g / 4.4 oz fresh mozzarella into small pieces.

  12. Fold
    • fresh mozzarella

    Fold the mozzarella pieces gently through the batter.

  13. Pour

    Pour the batter into the prepared Angel food cake pan.

  14. Bake

    Bake the cake for about 50 minutes at 170°C / 340°F.

  15. Cool

    Cool the cake completely on a cooling rack.

  16. Dust
    • icing sugar

    Dust the cooled cake with 10 g / 0.4 oz icing sugar before serving.

Mozzarella and Mascarpone Orange Sponge Cake by @aliterdulcia

1h10

8 servings

🥚

4 large eggs

Eggs

🍬

280 g

Sugar

🧀

200 g

Mascarpone

🌻

120 ml

Sunflower oil

🧃

120 ml

Orange juice

🍊

2 oranges

Orange zest

🌾

350 g

Flour

🫙

15 g

Baking powder

🧀

130 g

Mozzarella

🍬

Icing sugar

Preparation Steps

  1. Step 1/16

    Preheat the oven to 170°C / 340°F.

  2. Step 2/16

    Grease the Angel food cake pan lightly with sunflower oil.

    🌻sunflower oil
    🍰Angel food cake pan

  3. Step 3/16

    Finely grate the zest from 2 oranges.

    🍊orange zest
    🧀fine grater

  4. Step 4/16

    Juice the oranges until you have 120 ml / 4.1 fl oz orange juice.

    🧃orange juice
    🍋citrus juicer

  5. Step 5/16

    Beat the 4 eggs and 280 g / 9.9 oz granulated sugar until pale and very fluffy.

    🥚eggs
    🍬granulated sugar
    🥣large mixing bowl
    ⚙️electric hand mixer

  6. Step 6/16

    Add 200 g / 7.1 oz mascarpone and beat until smooth.

    🧀mascarpone
    🥣large mixing bowl
    ⚙️electric hand mixer

  7. Step 7/16

    Pour in 120 ml / 4.1 fl oz sunflower oil and 120 ml / 4.1 fl oz orange juice.

    🌻sunflower oil
    🧃orange juice
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/16

    Fold the orange zest into the batter.

    🍊orange zest
    🥣large mixing bowl
    🥄rubber spatula

  9. Step 9/16

    Sift 350 g / 12.3 oz wheat flour and 15 g / 0.5 oz baking powder together.

    🌾wheat flour
    🫙baking powder
    🌾flour sieve
    🥣large mixing bowl

  10. Step 10/16

    Fold the sifted dry ingredients into the batter just until no dry flour remains.

    🌾wheat flour
    🫙baking powder
    🥣large mixing bowl
    🥄rubber spatula

  11. Step 11/16

    Tear 125 g / 4.4 oz fresh mozzarella into small pieces.

    🧀fresh mozzarella
    🥣large mixing bowl

  12. Step 12/16

    Fold the mozzarella pieces gently through the batter.

    🧀fresh mozzarella
    🥣large mixing bowl
    🥄rubber spatula

  13. Step 13/16

    Pour the batter into the prepared Angel food cake pan.

    🍰Angel food cake pan
    🥄rubber spatula

  14. Step 14/16

    Bake the cake for about 50 minutes at 170°C / 340°F.

    🍰Angel food cake pan

  15. Step 15/16

    Cool the cake completely on a cooling rack.

    🍰Angel food cake pan
    ✨cooling rack

  16. Step 16/16

    Dust the cooled cake with 10 g / 0.4 oz icing sugar before serving.

    🍬icing sugar
    🌾flour sieve

Composition

Ingredients

Types

Eggs, Dairy, Oils, Fruit, Leavening agents

Ingredients

Eggs, Sugar, Mascarpone, Sunflower oil, Orange juice, Orange zest, Flour, Baking powder, Mozzarella, Icing sugar

Notes

Orange juice (plus the zest of two oranges), Orange zest (zest of two oranges), Mozzarella (shredded, one ball of mozzarella), Icing sugar (mentioned in the voice-over as always added, no amount given)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 8g, Fat: 21g, Carbohydrates: 51g, Fiber: 1.2g, Sugars: 30g, Saturated fat: 9g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 1.8mg, Potassium: 160mg, Sodium: 180mg

Vitamins

Vitamin A: 170µg, Vitamin C: 5mg, Vitamin B12: 0.5µg, Folate: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

Angel food cake pan, large mixing bowl, electric hand mixer, rubber spatula, fine grater, citrus juicer, flour sieve, measuring scale, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Brunch, Afternoon tea, Celebration, Snack

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, Mediterranean

Geographic

Spain, Europe

Various

Aspect

Texture

Fluffy, Moist, Tender, Light, Soft crumb

Flavors

Sweet, Citrusy, Creamy, Milky, Orange-forward

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep in an airtight container,Store away from direct sunlight,Use only in a cool room), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving for a softer crumb), freezer : 2 months (Slice before freezing,Wrap portions tightly,Thaw at room temperature)