Sending off 2023 on a cloud of mascarpone whipped cream! # 325: Orange Mascarpone Vertical Layer Cake

Is there anything happier than edible flower confetti? I’m obsessed.

Not gonna lie, vertical layer cakes always seemed like the less cool cousin of the checkerboard cake. It’s a simple illusion cake: sponge cake swirled up like a giant Swiss roll, placed in its end and frosted like a regular cake. Sneaky.

I went for substance over style and paired a thick, soft sponge with fluffy mascarpone whipped cream, neither of which are structurally sound enough to stand up straight. Oops! If you’re looking for a prettier version, go with a thinner sponge and a sturdy buttercream or cream cheese frosting.

But she cute with her flower crown.

The dried flowers added a subtle floral flavor which linked arms with the orange zest and skipped off into the sunset.

Want to know another glorious thing about this cake?

It’s a one-bowl bake! Melted butter and oil coming in for the win.

It typically bakes up in two 8” round pans, but I spread it into a sheet pan so it would be ready to roll.

Floof.

Snug as a bug in a rug while it cools down.

Bring on the star of the show!

Could have just sprinkled it with flowers and cut it into snacking squares at this point. Noms.

Thicc. I didn’t manage to get a picture of the rolling process since it took both hands, but you slice the cake lengthwise into three strips and roll them up in an adorably short and fat Swiss roll.

Ta-daa! Don’t worry, the mess gets covered up in more whipped cream.

See? She went from messy to elegant/rustic. Semantics and frosting are everything.

Very thankful for our tiny catio when I want to take outdoor photos during a rainstorm.

The best stocking stuffer a girl could ask for.

Cheers to wrapping up 2023 and looking forward to a 2024 full of baking adventures!

Happy munching!

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Sponge recipe:

• 285g sugar
• 285g flour
• 6 tsp baking powder
• 5 large eggs
• 110ml oil
• 100ml milk
• 3 tsp vanilla
• 165g unsalted butter, melted
• Zest of one orange
• A heaping tablespoon of cocoa powder

Stir the cocoa powder into the warm melted butter. Mix the remaining dry ingredients in one bowl, then mix in the remaining wet ingredients. Mix in the melted butter til smooth.

Line cake pans with parchment paper and spray. Bake at 340F for 25-30 mins, check until toothpick comes out with damp crumbs

Let cool in pan for 10 mins before turning out on a rack to fully cool (or in this case, roll up in a dish towel while it cools to prevent cracking.)

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Mascarpone Whipped Cream recipe:

• 300ml heavy whipping cream
• 87g powdered sugar
• 1 tsp vanilla
• 226g (8oz) mascarpone cheese

Beat the mascarpone till smooth then add the whipping cream and beat til soft peaks and then add everything else and beat till stiff peaks