Super Simple Sponge Cake with Mascarpone and Raspberries
Ingredients: butter, self raising flour, sugar, eggs, orange · 40 min cook time · 410kcal · $18.50
Ingredients
250g butter, 250g self raising flour, 250g sugar, 4large eggs, 1whole orange, 4tablespoons lemon curd, 5tablespoons mascarpone, 1tablespoon icing sugar, 1whole vanilla pod, 1punnet raspberries
Instructions
1. Add 250g of butter, 250g of self-raising flour, 250g of sugar, and 4 eggs into a food processor and blend until smooth and creamy.
2. Add a little bit of orange zest into the batter and mix well.
3. Pour the sponge mixture into a baking tin, spread it roughly even to the edges, and bake.
4. Once baked, turn the sponge out, carefully slice it in half horizontally to create a base and top layer.
5. Spread lemon curd onto the sponge base using the back of a spoon.
6. Make the cream by mixing mascarpone, a tablespoon of icing sugar, orange zest, orange juice, and scraped vanilla pod until loose.
7. Spread the mascarpone cream over the lemon curd, then top with a punnet of raspberries.
8. Spread a little lemon curd on the bottom of the top sponge layer so it sticks nicely to the raspberries, then place it on top.
9. Finish off by dusting icing sugar on top using a tea strainer.
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