Lemon Mascarpone Cake
This just might be the easiest cake ever. Just toss everything into a food processor, then pour into pans and bake. It's soft, full of lemon flavor and sandwiches a sweet mascarpone cream.
- 8 ounces / 225 grams 2 sticks or 1 cup unsalted butter, soft
- 8 ounces / 225 grams 1 cup caster/fine sugar
- 1 tsp vanilla essence
- 4 large eggs
- 7 ounces / 225 grams 1 cup self-raising flour
- 1 tsp baking powder don’t use if mixing by hand
- 3-4 tbsp milk
- icing / confectioner's sugar to decorate
Preheat oven to 355F / 180C. Line (with baking paper) and butter two 7” sandwich cake pans.
Put all the ingredients except the milk in a food processor and process until you’ve got a smooth batter. Then pulse in the milk gradually until the mixture is a soft dropping consistency.
Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.
Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.
Meanwhile, make the lemon mascarpone cream. Simply whisk the lemon curd into the mascarpone cheese, then spread thickly to sandwich the cakes together.
Just before serving, dust with icing / confectioner's sugar.
Only slightly adapted from Nigella Lawson's recipe for Victoria Sponge. Lemon mascarpone cream also adapted from an idea from Nigella!
*This is how much lemon curd I added to the mascarpone, but taste and add more if you like!
If you don't have a food processor, no problem! Just cream the butter with the sugar with a stand mixer or hand held mixer, then slowly add the other ingredients.
If you like you can make a delicious blueberry and passion fruit version of this cake. Simply add approximately 100 grams / 3.5 ounces blueberries to the batter before baking. Sandwich with whipped cream, then make a passion fruit icing for the top. Scrape out the contents of 2 passion fruit and sieve to get the juice (if you put the flesh, seeds and juice in a blender first and give it a quick whizz before sieving then you release more juice). Mix with 100 grams / 3.5 ounces icing sugar, then drizzle or spread the thick icing over the top of the cake.