FIG AND CHERRY SHEET CAKE
In the age of decadent maximalist cakes, a single layer sheet cake is like a breath of fresh air when you want to make something quick and simple at home. This recipe is topped with sweet whipped mascarpone cream, fresh figs, and cherry compote but you can really use anything in season.
FIG AND CHERRY SHEET CAKE RECIPE makes x1 8” cake
INGREDIENTS VANILLA CAKE
2 cups cake flour
3/4 cups unsalted butter softened
2 eggs room temp + 1 egg white
1/2 tbsp vanilla extract
3/4 cups buttermilk
1 cup white sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
INGREDIENTS MASCARPONE CREAM
4 oz mascarpone room temp
1/2 cup heavy cream
1/4 cup powdered sugar
2 tsp vanilla extract or 1 vanilla bean
INGREDIENTS CHERRY COMPOTE
8 oz frozen cherries
3 tbsp water
1/2 cup white sugar
lemon juice + zest
1 tbsp corn starch + 1 tbsp water
VANILLA CAKE DIRECTIONS
Before you begin baking, it’s always best to bring your cake ingredients to as close to room temp as possible. It won’t be the end of the world if you don’t but the batter will come together much better if they are. You can submerge your eggs in warm water to remove their chill in a pinch and I’ve even put things like butter or mascarpone into a microwave safe bowl and put them through a few seconds on the defrost function.
In a bowl combine your dry ingredients: cake flour, baking powder, baking soda, and salt. Set aside.
In a bowl attachment to a stand mixer or a regular bowl with a hand mixer, cream the butter and sugar together. The sugar shouldn’t be fully dissolved but the butter should whip long enough to become a pale color and slightly fluff up.
Slowly incorporate your eggs and egg white, mixing until just incorporated. Try not to over mix at this stage.
Add half your dry ingredients to the wet batter and mix with a paddle attachment or a silicone spatula. Add the second half and mix in as well. You do not want any pockets of dry flour but you still do not want to overmix vigorously.
Lastly pour in the buttermilk and mix slowly until incorporated.
Pour into a 9'“x9” lined and greased baking pan, not filling it more than half way up.
Bake in the oven 25-30 minutes or until a toothpick inserted comes out clean. Set cake aside to cool.
CHERRY COMPOTE DIRECTIONS
To a small pot add your cherries, water, sugar, lemon juice, and lemon zest.
Heat to medium high until mixture starts bubbling and cherries start softening. You do not want a boil or too harsh of heat, you want the cherries to gently soften and release their juices to combine with the other flavors.
Make a slurry (equal parts water to corn starch) in a separate cup. Slowly drizzle into the warm compote and stir. Continue stirring as the compote will thicken over time with the heat. After 3-4 minutes, turn off the heat and transfer compote to another container to set aside.
Optional Step: I like to increase the flavors of my fruits by “macerating” them. This is achieved by cutting the fresh figs in half and placing them in a bowl. I’ll then add a tablespoon of white sugar and a squeeze of lemon juice and gently mix and set aside. Over time the acid of the lemon and the sugars will draw out the natural fruit juices and make them look glossy and beautiful!
MASCARPONE CREAM DIRECTIONS
Place mascarpone in the stand mixer bowl or a bowl with a hand mixer. Whip for 2-3 minutes to loosen the cream.
Slowly drizzle in the heavy cream while mixing. You don’t want to shock the mixture by dumping all the cream in at once. A slow incorporation will ensure a smooth cream.
Add the powdered sugar and vanilla extract or seeds, whichever you are using. Mix until fully incorporated.
The cream should be soft and easy to manipulate but still dense enough to hold its shape if you run a spoon through it.
ASSEMBLY
It is important to start assembly with a cooled cake. A warm cake will melt your mascarpone cream and slide around. I try to make my cakes the night before I need to assemble them. If you are in a rush, I’ll let my cakes cool in the fridge for a few hours at least.
Add a generous dollop of mascarpone cream over top of the cake. Using the back of a spoon or a cake spatula, spread the cream to cover the entire top of the cake. Messy is ok here, I feel that different swirls, peaks, and valleys create textural interest on top of a single layer sheet cake.
Using a spoon, place the cherry compote in the valleys of the mascarpone cream so it can pool and be help in place.
Place your figs however you like over top, really just have fun with this!
