Rhubarb-Mascarpone Mousse Cake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment