Dessert: Rhubarb-Mascarpone Mousse Cake

Recipe by /contributors/shelley-wiseman A yellow cake gets filled with jam then cleverly surrounded by a rhubarb mousse by using a larger spring-form pan as a mold. A jewel-like rhubarb glaze creates a finishing touch. If you have small, early tri-star o

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg, at room temperature 30 minutes
1 teaspoon vanilla
1/3 cup whole milk
1/2 cup strawberry or strawberry-rhubarb jam

Instructions

Preheat oven to 350 °F and place rack in center.
Butter 9-inch cake pan and line bottom with a round of parchment.
Butter paper, then dust pan with flour, knocking out excess.
Sift together flour, baking powder, and salt into a bowl.
Beat butter and sugar together at medium-high speed until pale and fluffy, about 2 minutes.
Beat in egg and vanilla until fluffy and combined well, about 2 minutes.
Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until batter is just combined. Do not overmix.
Spread batter evenly in pan and bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).
Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.

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