Rhubarb-Mascarpone Mousse Cake - PCOS-Friendly Recipe
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.
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