Australian House & Garden - - ENTERTAINING -

Serves 12

225g un­salted but­ter, soft­ened

150g caster sugar

50g soft brown sugar

4 large eggs

Finely grated zest of 2 cit­rus fruit (lemon

and/or or­ange)

225g (1½ cups) self-rais­ing flour

1 tsp bak­ing pow­der

Pinch of salt

50ml cit­rus syrup (from tinned man­darins)

or re­duced sweet­ened or­ange juice Lemon mas­car­pone fill­ing

150-200ml thick­ened (whip­ping) cream 1 tbsp ic­ing sugar

150g mas­car­pone

5 tbsp lemon curd*

1 Pre­heat oven to 180˚C (160˚C fan). Grease and line two 20cm-di­am­e­ter cake tins.

2 Us­ing an elec­tric mixer, cream but­ter and sug­ars un­til light and fluffy. Add eggs one by one, beat­ing well each time; mix in cit­rus zest. Sift in flour, bak­ing pow­der and salt, then fold into bat­ter un­til in­cor­po­rated.

3 Di­vide bat­ter evenly be­tween the two tins. Smooth sur­face and bake 20-25 mins, or un­til cakes have a golden hue and in­serted skewer comes out clean. Cool on wire rack. 4 To make fill­ing, whip 150ml cream with ic­ing sugar un­til it thick­ens slightly, stop­ping well short of soft peaks. Fold in mas­car­pone and 2 tbsp lemon curd* un­til smooth.

5 To as­sem­ble cake, dab some cit­rus syrup on first layer, con­cen­trat­ing on dry edges. Us­ing a spat­ula, spread a thin layer of re­main­ing 3 tbsp lemon curd over sponge, fol­lowed by a layer of lemon cream. Gen­tly sit next layer of cake on top and spread with syrup, curd and cream. Keep go­ing un­til all lay­ers are used. Spread a fi­nal layer of lemon mas­car­pone cream over top of cake and dec­o­rate. Or don’t. It’s your party.

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