Description
A delicate Italian-inspired sponge cake featuring light layers and a rich, velvety mascarpone cream. Infused with fresh lemon juice and zest, this elegant dessert offers a bright and sophisticated flavor profile perfect for any special occasion.
Ingredients
- 6 large eggs, room temperature
- Caster sugar
- Plain flour
- Self-raising flour
- Cornflour
- Mascarpone cheese, cold
- Thickened cream (heavy cream)
- Fresh lemon rind
- Fresh lemon juice
- Icing sugar
Instructions
- Preheat your oven to 180°C (350°F) and grease two deep 22cm round cake pans, lining the bases with baking paper.
- Beat the eggs in a large bowl with an electric mixer for 10 minutes until thick and creamy, then gradually add the caster sugar until the mixture is glossy.
- Sift the plain flour, self-raising flour, and cornflour together three times, then gently fold into the egg mixture using a metal spoon or spatula.
- Divide the batter evenly and bake the cakes for 20 to 25 minutes each until golden and the tops spring back when touched.
- Prepare the frosting by beating the cold mascarpone, icing sugar, and lemon rind until smooth, then add the cream and whip to stiff peaks.
- Slice cooled cakes horizontally to create four layers, brush each layer with lemon juice, stack with mascarpone cream, and finish with a dusting of icing sugar.
Notes
To ensure the lightest possible crumb, avoid over-mixing once you begin folding in the dry ingredients. If your kitchen is particularly warm, chill your mixing bowl and beaters before whipping the mascarpone frosting to help achieve stable, stiff peaks more quickly.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian