Vanilla Sponge Cake with Vanilla Bean Mascarpone


Serves: 6-8


Vanilla Sponge Cake

  • 9 eggs (separated)
  • Vanilla Sponge Cake2¼ cups sugar (divided)
  • ¾ teaspoon salt
  • 1½ teaspoons pure vanilla extract
  • 3 ounces very hot water
  • 6 tablespoons melted butter
  • 1½ cups all-purpose flour (sifted)

Vanilla Bean Mascarpone

  • 1 cup mascarpone cheese
  • ½ cup heavy cream
  • ¼ cup sugar
  • 1 vanilla bean, split in half and seeds scraped


Heat oven to 300 degrees.

Vanilla Sponge

CakeLine a sheet pan with parchment paper or a silicone pad (do not butter or spray pan with nonstick spray).  In a mixer beat egg yolks, 1½ cups of the sugar, salt, and vanilla on high until thick and pale in color. On medium speed, add hot water in a steady stream. Scrape down the sides and increase speed to high until thick again. Fold in the flour until incorporated, and then fold in melted butter until incorporated. Set aside.  In a clean mixing bowl, beat egg whites until frothy, add remaining ¾ cup of sugar and beat on high until stiff peaks form. Thoroughly fold into the remaining batter.  Pour into lined sheet pan and spread evenly. Bake for 15 to 20 minutes or until wooden pick comes out clean when inserted in center.  Cool completely in pan, cut along edges, and invert onto a cutting board. Remove paper or silicone pad.  Cut into desired shapes.  Can be refrigerated, well wrapped, up to a week.

Vanilla Bean Mascarpone

Combine all ingredients in an electric mixer and whisk on medium until ingredients are well combined.
Place into a baggie and remove all air. Seal bag and refrigerate overnight.