Gingerbread Sponge Cake with Mascarpone Cream Cheese Icing
Cook Time
30 minutes
Cook Time
30 minutes
For the cream cheese
  1. Pre-heat oven to 200 c. Grease two 6inch baking pans with butter. Set aside.
  2. Put the whole cloves and star anise in a pan over medium heat and add the butter. Let the butter melt.
  3. Add the sugar and milk. Stir and let it simmer for 2 minutes. Turn the heat off and set aside to cool whilst you prepare your other ingredients.
  4. In a bowl mix the flour, ginger powder, cinnamon powder, bicarbonate of soda and salt together.
  5. Whisk the eggs in a separate bowl and stir in the melted butter mixture (it should have cooled down to room temperature).
  6. Combine the flour mixture and egg mixture.
  7. Divide the batter into the two greased baking pans and bake for 30 minutes or until a skewer inserted comes out clean.
  8. Let the cakes cool in the pan for 15 minutes then turn over unto a cooling rack.
Making the cream cheese
  1. If using caster sugar, blitz in a blender to get a smooth texture like that of icing sugar.
  2. In a bowl, mix the margarine and mascarpone together with a rubber spatula (or spoon, whatever you have available). Do not over mix, so it does not melt.
  3. Sieve and stir in the icing sugar until it is all incorporated.
Assembling the cake
  1. Level the cakes with a serrated knife to get an even surface (it does not have to be perfect)
  2. Place one layer of cake on a cake serving dish or stand and glaze with some cherry syrup using a pastry brush.
  3. Scoop a thick layer of icing unto it and spread with an offset spatula.
  4. Repeat for the second layer of cake with a final scoop of icing on top and spread all over in a thin layer.
  5. Add some decorations using some cinnamon sticks and star anise.
  6. Keep refrigerated until ready to serve.
Recipe Notes

I choose to use margarine because it doesn’t harden when cold but still holds up and the colour is white compared to butter, so you do not have to whisk too much to get a white icing.

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