If you're looking for a showstopping dessert or a birthday cake for that special someone, you should consider making this frothy confection of airy sponge cake, tangy lemon curd and ethereal whipped mascarpone cream.
As with most multi-component cakes, the parts can be made in stages and this one has the added advantage of being better the day after it's assembled.
I started with the lemon curd which was a very zingy version, tart and just sweet enough. It's spread on each cake layer and used to flavour the frosting.
The cake is almost fat-free, relying on whipped eggs for volume and a lemony syrup for moistness and flavour. I made the layers in advance and froze them until assembly day.
The frosting, comprising creamy mascarpone*, sweetened whipped cream and some of that fabulous lemon curd, made a very generous amount, enough for lots of whorls and swirls of decoration.
Lovely and lemony, it was a perfect special occasion cake.
The recipe is from Bon Appetit magazine and can be found on Epicurious.
*A big thank you to Joyce, one of our hosts of Cookbook Countdown, for her recipe for homemade mascarpone which worked beautifully in the frosting.
I'm linking this post to Cookbook Countdown Special BAKE! hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.