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Bake up a heavenly sponge cake with mascarpone instead of frosting, and top with juicy fresh berries.

If you’ve been meaning to take your baking game to another level, you’ll need a copy of My Sweet Kitchen by recipe developer and food photographer Linda Lomelino. Use her expert tips and techniques to create sweet towers of smooth, fluffy glory, and decorate them like a pro. Wait until prime produce season to make this sponge cake with fresh berries and mascarpone, and don’t be modest about accepting all the praise and cheers that come with it. 

The mascarpone in the filling lends a fresh taste and a smooth, firm consistency that makes it easy to stack this cake sky-high. Leave the sides of the layer cake unfrosted as shown, or slather the entire cake with frosting; it’s equally delicious both ways.

Reprinted with permission from My Sweet Kitchen