Mocha Angel Cake with Mascarpone Filling

Course Desserts and Sweets
Prep. Time 15 - 20 mins
Cooking Time 40 mins
Yields 8 servings

Preparation
What You Need Cake:
3/4 cup (98 g) Five Roses Cake and Pastry Flour
1 1/2 cups (300 g) sugar
1/4 cup (28 g) cocoa powder
2 cartons (250 mL each) Simply-Egg-Whites (or 16 egg whites)
1 tsp (5 ml) instant coffee granules
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) cream of tartar
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) salt

Filling:
1 1/2 cups (168 g) whipping cream 35 %
3 tbsp (45 ml) marmalade or apricot jam
2 tsp (10 ml) finely chopped crystallized ginger
8 oz (250 g) 1 pkg Canadian Mascarpone cheese
2 cups (266 g) raspberries or other soft fruits

Garnish:
Mint leaves, orange peel twists, small fruits or
Baker's chocolate curls.


Instructions Cake:
In bowl, mix together flour, 3/4 cup (150 g) of the sugar and cocoa.

In large glass or metal bowl, using electric mixer, beat egg whites until foamy. Dissolve coffee in lemon juice; add to egg whites with cream of tartar, vanilla extract and salt, beating until mixture holds soft peaks. Gradually add remaining sugar, beating constantly, until mixture holds stiff, glossy, peaks.

Gently fold flour mixture, about one-quarter at a time, into egg whites. Gently spoon batter into un-buttered 10-inch (25 cm) tube pan with removable bottom. Run spatula through batter to eliminate any large air pockets; smooth top. Bake in 350 ºF (180 ºC) oven for about 40 minutes or until cake springs back when lightly touched. Turn pan upside down (if it doesn't have feet, balance edges on two cans); let cool completely.

Filling:
Beat together whipping cream, marmalade and ginger until very thick. Add Canadian Mascarpone and beat until well blended.

Run knife around edge of pan and remove cake. Using serrated knife, cut cake in half horizontally. Place bottom layer on platter. Spread with about half of the filling; top evenly with half of the raspberries. Spread thin layer of filling on underside of next layer; place on top of berries. Spread remaining filling evenly over top of cake and arrange remaining berries on top. Garnish with mint, orange peel, small fruits or chocolate curls.