Description
This elegant Italian-inspired sponge cake features airy layers filled with a luscious, citrus-infused mascarpone cream. It is a light and sophisticated dessert that balances the richness of Italian cheese with the bright zing of fresh lemon.
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
- 500g mascarpone cheese
- 1 cup icing sugar, plus extra for dusting
- 2 teaspoons lemon rind, finely grated
- 1 1/2 cups thickened cream
- 1/4 cup fresh lemon juice
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 about 10 minutes until they are very thick and creamy.
- Slowly add the sugar, one tablespoon at a time, and continue beating until the mixture is fully incorporated.
- Sift the plain flour, self-raising flour, and cornflour together three times. Sift the mixture one more time over the egg batter and very gently fold in using a large metal spoon or spatula.
- Divide the batter evenly between the prepared pans and bake for 20 to 25 minutes until the tops spring back when touched. Let the cakes cool completely on wire racks.
- To make the filling, beat the mascarpone, icing sugar, and lemon rind until smooth. Pour in the thickened cream and beat until stiff peaks form.
- Slice each cooled cake in half horizontally to create four layers. Brush the first layer with lemon juice, spread with a portion of the mascarpone cream, and repeat until all layers are stacked. Dust the top with icing sugar before serving.
Notes
To ensure your sponge layers achieve maximum height, make sure your mixing bowl and beaters are completely grease-free before starting. When folding in the flour mixture, be very gentle to keep the air in the batter; a ‘figure-eight’ motion with your spatula works best. For the cleanest slices, chill the assembled cake in the refrigerator for at least two hours before serving to allow the mascarpone filling to set firmly.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian