Lemon Mascarpone Sponge Cake

Turn that cake into a stunning showpiece youll remember layer on!

The ingredient of Lemon Mascarpone Sponge Cake

• 6 eggs
• 1 cup caster sugar
• 1 2 cup plain flour
• 1 2 cup self raising flour
• 1 2 cup cornflour
• 250g mascarpone cheese
• 1 4 cup icing sugar mixture
• 1 tablespoon finely grated lemon rind
• 300ml thickened cream
• 2 tablespoons lemon juice
• icing sugar mixture for dusting

The Instruction of lemon mascarpone sponge cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease two 6cm deep 22cm round base cake pans line bases with baking paper
• using an electric mixer beat eggs in a large bowl for 10 minutes or until thick and creamy add sugar 1 tablespoon at a time beating well after each addition
• sift flours 3 times sift over egg mixture fold to combine divide mixture between prepared pans bake cakes 1 at a time for 20 to 25 minutes or until golden and top springs back when touched turn top side up onto wire racks lined with baking paper to cool
• using an electric mixer beat mascarpone icing sugar and lemon rind until smooth add cream beat until stiff peaks form using a serrated knife cut each cake in half place 1 cake layer on a plate using a pastry brush brush with 1 3 lemon juice spread with 1 3 mascarpone mixture repeat layering with remaining cake lemon juice and mascarpone mixture dust with icing sugar serve

Nutritions of Lemon Mascarpone Sponge Cake

calories: 356 11 calories
calories: 21 6 grams fat
calories: 12 9 grams saturated fat
calories: 35 8 grams carbohydrates
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calories: 5 7 grams protein
calories: 143 milligrams cholesterol
calories: 104 milligrams sodium
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