Name: Torta Paradiso con Mascarpone (Sponge Cake with Mascarpone)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 225 g self-raising flour; 50 g caster sugar; icing sugar, for dusting; 1 tsp vanilla extract; 250 g caster sugar; 3-4 tbsp raspberry jam; vanilla extract; 4 large eggs, beaten; 300 g mascarpone cheese; 25 g cornflour; 250 g butter, just melted, for greasing; 1 tsp baking powder

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Rich, creamy mascarpone comes from southern Lombardy and it is the ideal filling for this wonderfully light sponge.”

Ingredients

250 g butter, just melted, for greasing
250 g caster sugar
4

Method

Preheat the oven to 180°C/Gas 4. Line a 25cm shallow round cake tin with baking parchment and grease with a little butter.

Using a balloon whisk, whip the melted butter into the sugar until light and fluffy, then slowly beat in the eggs and vanilla. Gradually sift the flour, co