Mascarpone cloud cake

So fluffy and light you will fall in love with both the flavour and texture!

I am a big fan of soufflé style cakes but often recipes are very complicated and involve a ton of ingredients. That’s why I’ve spent some time perfecting this easy and fool proof 4 ingredient recipe using mascarpone cheese for an incredible texture and flavour. I used lemon zest for extra aroma but you can also use vanilla.

This cake is extremely soft, light and airy. It is perfect as a mid afternoon snack or to impressed your dinner guests! I also love serving it with a scoop of vanilla ice cream and some berries for some extra jazz!

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🌱Vegetarian

🍽️6 portions

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🍋Ingredients

• 400g mascarpone

• 100g caster sugar

• 3 eggs, separated

• 15g cornstarch

• 1 lemon zest (optional)

🍋Method

• In a bowl beat the egg yolks with 60g sugar until pale and fluffy. Add the cornstarch and lemon zest and mix. Finally beat in the mascarpone until obtaining a homogeneous mix

• In  separate bowl beat the egg whites until soft peaks form. Then add the rest of the sugar and continue beating until medium firm peaks form

• Slowly add the whipped egg whites in two batches to the egg yolk mix. Fold with a spatula until just combined making sure not to overmix

• Transfer to a 20cm baking tin lined with parchment paper. Bake at 180C for 50 min until it is golden brown on top and a toothpick comes out clean. Turn off the oven and leave for one more hour so it slowly drops in temperature.

• Remove from oven and leave it to cool down completely before removing from the tin. Serve with some icing sugar on top

FAQS and Tips

• The cake will deflate once you take it out of the oven and it cools down.

• If you struggle to get the egg white to form stiff peaks recommend adding 1/4 tsp cream of tartar. Also make sure to use a clean bowl with no grease at all as this will prevent the egg whites from whipping properly

• I enjoy drizzling it with some honey on top as it adds some extra sweetness and delicious flavour!