Folding Cakes
Soft sponge, creamy mascarpone filling, and fresh fruit on top. These folding cakes are light, pretty, and easy to make with a hand mixer. Perfect for a party tray or afternoon tea.
These folding cakes are a simple mix of soft sponge, creamy filling, and fresh fruit. The sponge is light and fluffy, then gently pressed and folded so it holds the cream nicely. The filling is a rich mix of mascarpone and whipped cream, which makes every bite smooth but not heavy.
You can decorate with any fruit you like. Grapes, mango, peach, berries, or kiwi all work well. This is also a great base recipe for other flavours. Use pandan paste for the green version, or swap it for durian paste for a durian version.
Ingredients
The Sponge Cake
- 5 Eggs
- 80 g Sugar
- 1/4 tsp Salt
- 100 g All-Purpose Flour
- 15 g Cornstarch
- 1 tsp Pandan Paste
- 1 tsp Ovalett
- 80 g Melted Unsalted Butter
The Whipped Cream
- 300 g Whipping Cream
- 50 g Sugar
- 100 g Mascarpone
- Chocolate chips (optional)
Pan
- Paper liners: 9 cm diameter
- Portion: 30 g batter per liner
Baking
- Oven temperature: 180°C (356°F)
- Baking time: 10 minutes
Instructions
- Add eggs, sugar, flour, cornstarch, salt, pandan paste, and ovalett into a mixing bowl. Use a hand mixer and whisk until light and fluffy.
- Add the melted butter and mix until the butter is fully incorporated.
- Fill the liners with 30 g of batter each (liner size: 9 cm diameter). Bake in a preheated oven at 180°C (356°F) for 10 minutes.
- Let the cakes cool, then remove them from the liners. Use a small rolling pin to gently press the sponge and fold it in half.
- Whip the whipping cream, mascarpone, and sugar until smooth and fluffy. Add chocolate chips if you like, then fill each folded cake with the cream.
- Top with fresh fruit to decorate. Variation: Use the same sponge recipe, but replace pandan paste with durian paste.
Tip
- Don’t press too hard with the rolling pin, just enough to help the sponge fold without cracking.
