Madagascar Vanilla Bean Sponge With Whipped Mascarpone
An elegant, airy Genoise sponge cake infused with the aromatic seeds of Madagascar vanilla beans, topped with a velvety cloud of lightly sweetened whipped mascarpone cream.
Ingredients
Ingredients
- 4 large eggs room temperature
- 150 g granulated sugar extra fine preferred
- 1 whole Madagascar vanilla bean split and seeds scraped
- 150 g cake flour sifted twice
- 40 g unsalted butter melted and cooled
- 250 g mascarpone cheese chilled
- 200 ml heavy whipping cream cold
- 50 g powdered sugar sifted
- 1 tsp pure vanilla extract high quality
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, serve the cake at room temperature but keep the mascarpone cream chilled until serving. If you cannot find Madagascar vanilla beans, 2 teaspoons of vanilla bean paste can be substituted.