Description
Experience the light and airy texture of a classic Italian sponge soaked in zesty lemon juice and layered with a rich, velvety mascarpone cream. This elegant cake balances citrus brightness with a decadent finish, perfect for any Mediterranean-inspired gathering.
Ingredients
- 6 large eggs
- 3/4 cup caster sugar
- 1/2 cup plain flour
- 1/2 cup self-raising flour
- 1/4 cup cornflour (cornstarch)
- 500g mascarpone cheese
- 1/2 cup icing sugar, plus extra for dusting
- 1 tablespoon finely grated lemon rind
- 1 1/4 cups thickened cream
- 1/3 cup fresh lemon juice
Instructions
- Preheat oven to 180°C (350°F) or 160°C for fan-forced; grease and line two 22cm round cake pans with baking paper.
- Using an electric mixer, beat the 6 eggs for 10 minutes until thick and pale, gradually adding caster sugar one tablespoon at a time.
- Sift the plain flour, self-raising flour, and cornflour together three times, then sift a final time over the egg mixture.
- Gently fold the flours into the egg foam using a large metal spoon until just combined, being careful not to deflate the batter.
- Divide the mixture evenly between the pans and bake for 20 to 25 minutes until the tops spring back; cool completely on wire racks.
- Prepare the frosting by beating the mascarpone, icing sugar, and lemon rind until smooth, then add the thickened cream and beat until stiff peaks form.
- Cut each cooled cake in half horizontally; place the first layer on a plate, brush with lemon juice, and spread with a portion of the mascarpone cream.
- Repeat the layering process for all four layers and finish with a light dusting of icing sugar.
Notes
For the best results, ensure your eggs are at room temperature to achieve maximum volume during the 10-minute whipping stage. Avoid over-mixing the flour to keep the sponge light, and allow the cake to sit for a few minutes after assembly so the lemon soak can fully penetrate the layers before serving.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Italian