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Lemon mascarpone sponge cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Create a visually striking layered cake masterpiece!
Ingredients:
  • 6 eggs
  • 215.00 gm caster sugar
  • 125.00 ml plain flour
  • 75.00 gm self-raising flour
  • 65.00 gm cornflour
  • 250g mascarpone cheese
  • 37.50 gm icing sugar mixture
  • 20.00 ml finely grated lemon rind
  • 300ml thickened cream
  • 42.00 gm lemon juice
  • Icing sugar mixture, for dusting
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease and line the bases of two 6cm-deep, 22cm round cake pans with baking paper.
  • In a large bowl using an electric mixer, beat eggs for 10 minutes until thick and creamy. Gradually add sugar, 1 tablespoon at a time, beating well after each addition.
  • Sift the flours three times and sprinkle over the egg mixture. Gently fold together until combined. Divide the mixture evenly between the prepared pans. Bake the cakes one at a time for 20 to 25 minutes, until golden and the top bounces back when touched. Once baked, flip them over onto wire racks lined with baking paper to cool.
  • With an electric mixer, whip mascarpone, icing sugar, and lemon rind until smooth. Add cream and continue beating until stiff peaks form. Slice each cake in half using a serrated knife. Place one cake layer on a plate and brush with a third of the lemon juice using a pastry brush. Spread one-third of the mascarpone mixture over it. Repeat layering with the remaining cake, lemon juice, and mascarpone mixture. Dust with icing sugar before serving.

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