I have been derailed several times this year; the latest is/was an air conditioner problem. It always seems to take me a couple tries before I get things worked out. Does that happen to you? The repairman came, we thought he had it fixed, but apparently not. He said he would come back, but then it was the holiday and I guess it was going to take a little more than he planned so I was no longer in the baking mood. But then I found a new pan.
I know I have a pan issue, but I thought this MaryAnn pan would be a great cake for company. I found it on the throw-away aisle, deeply discounted. I thought it would make a pretty presentation. A perfect vessel for what ever you can imagine. I couldn’t pass it up. I imagined a simple génoise cake, some mascarpone cheese, and package of your favorite fruit or berries. You have a party cake.
I went in search of a cake recipe. I think the MaryAnn pan recipe either from Williams-Sonoma or King Arthur have a recipe, but when I read the reviews and comments the main complaint was it is a heavy cake. I am not opposed to a heavy cake, but in this instance I thought we should have a light cake if it was filled with mascarpone.
There are few ingredients in this cake. A génoise relies more on technique. There is no leavening in this cake. It gets its lift from how well you beat air into the egg/sugar mixture.
Instead of melting the sugar into the eggs over a pan of hot water, I made superfine sugar. I just screwed the blade of my blender onto a jar of sugar and blended for a few seconds. Voila! You have superfine sugar. You need to use your wire whisk on your mixer so you can get maximum air volume. You beat it until it becomes light in color and reaches ribbon stage. That just means when you lift the beater the batter will fold over itself like a ribbon. You also have to be careful when folding in the melted butter. The butter should be melted, but be sure it is not hot or it will fall to the bottom of your batter. To incorporate the butter you simply need to take a cup or two of the whipped egg/sugar batter and stir it into the butter, and then fold it back into the mixture so you get a better mix. I browned my butter because I remembered how much flavor it brought to my Apricot Tart with Mascarpone and Honey Cream. It only takes a few minutes. It’s worth the time.
Another trick/tip to incorporate the flour – pour the egg/sugar mixture batter into a oversized, wide, shallow-bottom bowl. It seems that is the trick so you can fold the flour into the mixture without deflating your batter. If you try to fold into the bowl you whipped the eggs/sugar mixture you will have a difficult time since the mixing bowl is so deep. Sift and fold the flour in a third at a time so it will incorporate without deflating the batter.
If you don’t have a MaryAnn pan I would still encourage you to make this génoise and just pipe a border of mascarpone and place the fruit in a design, but if you find a pan like this at a good price pick it up and make a génoise for company. It makes a great party cake.
When I die I am pretty sure the thrift shops will reap the rewards, because my kids will probably back a truck up to my kitchen and load my pans into the truck and haul it to the thrift shop. If they do I hope they will be judicious in their purging of the kitchenware. Alternatively, I hope someone finds my stuff and enjoys it as much as I did.
- 4.5 ounces (1 cup) cake flour
- 2 ounces (4 tablespoons) butter – browned – cooled
- ½ teaspoon salt
- 6 eggs
- 7 ounces (1 cup) sugar
- 1 teaspoon vanilla
- Mise En Place ~ Gather Ingredients
- Preheat the oven to 350 degrees Fahrenheit.
- Pour the superfine sugar into the mixer bowl with the eggs; whisk to combine.
- Beat the mixture on medium high until it’s very light in color and triple in volume (this will take up to ten minutes with a stand mixer).
- Add the vanilla; beat an additional 10-15 seconds.
- Pour a cup or so of the egg mixture into the cooled melted browned butter; stir it until it’s completely incorporated, (this eases the incorporation of the butter into the batter).
- Then gently pour into a wide shallow bowl.(this eases the incorporation of the flour.)
- Sprinkle the flour mixture into the mixer bowl in thirds; carefully fold until the flour mixture and the butter mixture are completely incorporated.
- Gently pour the batter into the prepared pan.
- Bake until the cake is a pale gold color and springs back lightly when touched.
The mascarpone is loosened with a little whipping cream and sweetened with a little honey.
I’m taking this to
Barbara says
Well, I thought I had every pan in existence, but you’ve proved me wrong! The Maryann pan is a new one on me. And what a great looking cake you made in that fabulous pan! Perfect for a summer dessert and such a pretty presentation.
Glad you found the walnut snack cake recipe….you can also thank Cathy at Noble Pig, which is where I found the recipe.
Thanks for visiting!
Ms. Lemon says
I think the génoise has so many possibilities and the pan makes a pretty presentation. Thanks again for the walnut cake. I will check out Noble Pig and thank Cathy. Thanks for stopping by Barbara.
Sally says
I think all of us cooks have a pan issue! Pots and pans as well. I did some cleaning out recently, just a few things that were never used, especially since going a few GF years ago. Less baking these days. I’ve been tempted many times to get a Maryann cake pan, but have resisted. I learned to make Genoise the old fashioned way in a half sheet pan. Makes me want to try to bake one GF. The cake I really love that depends on egg whites it an angel food cake. Lovely post!
Ms. Lemon says
Sally, I would love if you would make a GF génoise for us. I would love to learn from you.
Years ago I made angel food from a box in a sheet pan and rolled it up with berries and cream. I don’t use box cakes any more, but I would like to give my old version a try, but from scratch. I bake a scratch angel food with chocolate frosting for my niece for her birthday every year – her favorite.
Kitty says
Well, I wish I could come to your party and enjoy a piece of your cake, Madonna! I’d be in heaven with the mascarpone filling and the strawberries on top. Ooh to be your neighbor, would be a delight!
You’re too funny in painting a picture of your kids backing up a truck to haul out your kitchen gear. I’m sure that some of them will love inheriting your wonderful equipment. I’m hoping that someone will enjoy some of my teacups one day, and my cookbooks, my All Clad cookware, etc., etc.!!
Ms. Lemon says
Ha Kitty, I hope they know Le Crueset. On second thought, maybe I need to talk to them. 🙂
The cake is a nice vessel for any filling you can think of.
I always enjoy you stopping by.
Jenna says
Thank you for all the professional tips. I have very little patience which is not good for a baker! Your creation is simply stunning! The cake looks like heaven, I can almost [I wish!] taste it 🙂
Ms. Lemon says
Jenna, I am an anxious cook/baker. It has helped me to weigh my ingredients, that way I know I am precise, and I try to just keep trying and that seems to pay off for me. Oh, and when I have failures I try not to take it so personally.
Thanks so much for stopping by.
M.
John@Kitchen Riffs says
Great tip for making superfine sugar! And what a fun looking pan — I’m not familiar with that. This recipe is a delight — thanks so much.
Ms. Lemon says
Hi John,
You do not need this cake pan to make the cake, but it does hold the fruit and mascarpone well. You can make the cake in a regular cake pan or a half-sheet to make a jellyroll type cake.
Thanks for stopping by.
M.
bj says
OOO, just LOOKING at this brings me to my knees. Just beautiful and I know it’s delightful to eat.
Ms. Lemon says
🙂 It really is a flexible cake BJ. I hope you will give it a try and put your favorite filling/fruit on top.
Cathy at Wives with Knives says
My mom used to have a similar pan but I haven’t seen it in years. Thanks for the great tips about making a light batter. I like your addition of strawberry jam before you filled the cake. Lovely dessert!
Ms. Lemon says
You can also make this in a sheet pan and roll it up with goodies inside.
Thanks for stopping by Cathy.
Angie says
This looks absolutely delicious! One thing I like about summer is strawberries.
Ms. Lemon says
The cake is good with strawberries, but any fruit taste pretty darn good. Thanks for stopping by. I love hearing from other bloggers.
Cristina @ I Say Nomato says
What a light cake! I love this – a perfect way to use strawberries 🙂
Ms. Lemon says
It really is a light cake, I hope you will give it a try.
Angelina says
I LOVE this! It looks so yummy! Seems a little intimidating to make but I am sure it is worth the effort! Love your tip for making superfine sugar! I need to go check out that apricot tart now…
Lou Lou Girls says
I’m loving this! Pinned and tweeted! I always love your creations, thanks for sharing this with us! I hope to see you tonight at 7 pm. Lou Lou Girls
Miz Helen says
This would be a very special party cake, it looks delicious! I appreciate you sharing this awesome post with Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen
Stephanie says
What a gorgeous cake!! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Karen (Back Road Journal) says
Your post about your kids had me chuckling. My husband and I talk all the time about our children getting rid of all of our treasures…wondering why we even kept what they will never want. 🙂 I’m sure all your friends eagerly await an invitation to a party knowing you are serving something this pretty and delicious.
Ms. Lemon says
My daughter is kind of a neatnik, but I am going to haunt her if she doesn’t recognize my Le Crueset or my Kitchenaid. In truth, I would not have appreciated these things when I was younger because I was tooooo busy. It is only now that I realize if I would have had good equipment it would have saved me time. As for my son, if it does not have a horseshoe attached there is not much use for it. 🙂 Youth is wasted on the young. 🙂
Sherry says
This cake looks so wonderful. I could eat a slice right now:-) Thanks for linking up and sharing with us at Funtastic Friday. Please join us again for this week’s party. P.S. Your cake is featured this week at FF #34!
Ms. Lemon says
Sherry, this is a basic cake that takes on whatever flavor you can imagine. I am glad you like it and thanks for the feature.
Monique says
That is a beautiful classic keeper pan!
Well done..it looks perfect!
Ms. Lemon says
I would not tell anyone to buy this pan specifically, but I am so happy I did because it really does the work for me.
Thanks for stopping by Monique. I love your input.