Description
This elegant and airy Italian-inspired sponge cake features four delicate layers filled with a velvety lemon-infused mascarpone cream. It is a sophisticated yet comforting dessert that perfectly balances bright citrus notes with a rich, cloud-like texture.
Ingredients
- 6 large eggs, room temperature
- 1 cup caster sugar
- 1/2 cup plain flour
- 1/2 cup self-raising flour
- 1/2 cup cornflour
- 250g mascarpone cheese
- 300ml thickened cream
- 1 fresh lemon, rind finely grated and juiced
- Icing sugar mixture, for filling and dusting
Instructions
- Preheat your oven to 180°C (160°C fan-forced). Grease two 22cm round cake pans and line the bases with baking paper.
- Using an electric mixer, beat the eggs in a large bowl for 10 minutes until the mixture is thick, creamy, and pale.
- Add caster sugar one tablespoon at a time to the egg mixture, beating well after each addition to maintain volume.
- Sift the plain flour, self-raising flour, and cornflour together three times, then gently fold into the egg mixture using a large metal spoon.
- Divide the batter evenly between the prepared pans and bake for 20 to 25 minutes until golden; turn out onto wire racks to cool completely.
- Beat the mascarpone, icing sugar, and lemon rind until smooth, then gradually add thickened cream and beat until stiff peaks form.
- Cut each cooled cake in half horizontally. Assemble by brushing each layer with lemon juice, spreading with the mascarpone mixture, and topping with the final cake layer and a dusting of icing sugar.
Notes
For the best results, ensure your eggs are truly at room temperature before beating, as this allows for maximum aeration and a taller sponge. To prevent the mascarpone frosting from breaking, make sure the cheese and cream are very cold before you begin whipping them together.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian