Moist Mascarpone Cake

Ingredients

• 250 g Mascarpone (At room temperature)
• 4 pcs Eggs (At room temperature)
• 100 ml Whole milk (At room temperature)
• 150 g All‑purpose flour (Sift with the leavening)
• 100 g Powdered sugar (Sift before incorporating)
• 10 g Baking powder (One 10 g packet)
• 5 ml Vanilla extract or vanilla paste (About 1 teaspoon)

Instructions

1. Prepare the ingredients

   Take the mascarpone, eggs and milk out of the refrigerator at least 30 minutes before starting so they are at room temperature.

   Time: PT10M

2. Line the pan

   Place the reusable parchment paper in the loaf pan. If you use regular parchment, butter it lightly then flour it so it adheres well.

   Time: PT5M

3. Mix mascarpone and powdered sugar

   Sift the powdered sugar into the bowl, add the mascarpone and whisk gently until you obtain a smooth cream.

   Time: PT5M

4. Incorporate the eggs one by one

   Add the eggs one at a time, whisking vigorously between each addition to aerate the batter.

   Time: PT5M

5. Add the vanilla

   Pour the extract (or paste) of vanilla and mix briefly.

   Time: PT2M

6. Sift flour and leavening

   Sift the flour with the baking powder in another bowl.

   Time: PT3M

7. Incorporate flour and milk

   Add the sifted flour and milk alternately (a ladle of milk, then a third of flour, etc.) mixing gently with the spatula until the batter is homogeneous and thick.

   Time: PT5M

8. Fill the pan

   Pour the batter into the prepared pan, filling it three‑quarters full to leave room for rising.

   Time: PT2M

9. Bake the cake

   Preheat the oven to 170 °C bottom heat. Bake the cake for 50 minutes, then activate the convection fan for an additional 5 minutes to brown the top.

   Time: PT55M

   Temperature: 170°C

10. Cooling and unmolding

    Remove the cake from the oven, place it on a rack and let cool for 15 minutes before unmolding to avoid crumbling.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Mascarpone: Cream cheese, Ricotta (for a lighter texture)
• Instead of Eggs: Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), Chia egg
• Instead of Whole milk: Almond milk, Soy milk
• Instead of All‑purpose flour: Whole wheat flour, Buckwheat flour
• Instead of Powdered sugar: Granulated sugar blended in a mixer
• Instead of Baking powder: Baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Vanilla extract or vanilla paste: Vanilla sugar, Scraped vanilla bean

Equipment Needed

• 20 cm loaf pan
• Reusable parchment paper or parchment paper
• Mixing bowl
• Electric whisk (or hand whisk)
• Sieve
• Silicone spatula
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Whisk the eggs one by one until the mixture becomes foamy.
• Incorporate the flour and milk alternately without over‑mixing.
• Fill the pan three‑quarters full to avoid overflow.
• Bake with bottom heat for 50 minutes then convection fan for coloration.

Chef Tips from the Video

• Sifting powdered sugar with the mascarpone prevents lumps and gives an ultra‑smooth texture.
• Let the batter rest 10 minutes after adding the flour to allow the leavening to activate slightly before baking.
• Using reusable parchment paper prevents the cake from sticking and simplifies unmolding.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container 3‑4 days.

Freezer: Wrap the cake in plastic film then place in a freezer bag; it keeps up to 2 months.

Room temperature: At room temperature, the cake stays fresh 1‑2 days if well covered.

Make-Ahead Tips

• The cake tastes best the next day; it stays moist thanks to the mascarpone.
• You can glaze it with a light lemon or chocolate glaze once cooled.