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Citrus Shortcake

Saura Kline
Eggless Vanilla Shortcake with Mascarpone Whipped Cream and Fresh Orange Segments
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Servings 10 slices

Ingredients
  

Eggless Vanilla Shortcake

  • 3 cups flour
  • 4 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups milk
  • 1 1/2 cups sugar
  • 12 Tbsp butter soft
  • 1 tsp vanilla
  • 1 1/2 Tbsp. apple cider vinegar

Mascarpone Whipped Cream

  • 1 cup mascarpone
  • 1 1/4 cup cream
  • 1/4 cup sugar
  • 6-8 citrus fruits

Instructions
 

  • Preheat oven to 350 degrees F. Line 2 8-inch cake pans with parchment paper. Spray the sides with baking spray.
    Cream butter and sugar together in a stand mixer fitted with a paddle attachment. Add dry ingredients to a separate bowl and stir with a whisk. Measure out milk and add vinegar to the milk. Alternate adding wet and dry ingredients to the mixing bowl, scraping down sides as needed. Add vanilla last. Pour cake batter evenly between 2 pans. Bake for about 30 minutes, or until a toothpick inserted comes out clean.
  • Once fully baked, let the cakes cool at room temperature for about 10 minutes, then run a knife around the edges and invert onto some plastic wrap. Wrap cakes and chill in the refrigerator for 2 hours.
    Prepare the mascarpone whipped cream by adding mascarpone,cream, and sugar to a mixing bowl fitted with a whisk attachment. Whip to stiffpeaks, and set aside until ready to assemble.
  • Segment each citrus fruit, set aside.
  • To assemble the cake, cut each cake in half, yielding 4 thin layers. Place bottom cake on a serving dish, then add mascarpone whipped cream and even it out. Place a layer of segments on top. Repeat with the remaining layers of cake, whipped cream, and citrus. Once assembled, allow the cake to chill until ready to serve.