Lemon mascarpone sponge cake

Lemon mascarpone sponge cake


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

The ingredient of Lemon mascarpone sponge cake

  1. 6 eggs
  2. 1 cup caster sugar
  3. 1/2 cup plain flour
  4. 1/2 cup self-raising flour
  5. 1/2 cup cornflour
  6. 250g mascarpone cheese
  7. 1/4 cup icing sugar mixture
  8. 1 tbsp finely grated lemon rind
  9. 300ml thickened cream
  10. 2 tbsp lemon juice
  11. Icing sugar mixture, for dusting

The instruction how to make Lemon mascarpone sponge cake

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease two 6cm-deep, 22cm round (base) cake pans. Line bases with baking paper.
  2. 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.
  3. 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.
  4. 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
calories: 5.7 grams protein
calories: 143 milligrams cholesterol
calories: 104 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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