CITRUS MASCARPONE LAYER CAKE
225g unsalted butter, softened
150g caster sugar
50g soft brown sugar
4 large eggs
Finely grated zest of 2 citrus fruit (lemon
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
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.