Lemon Mascarpone Cream Cloud Cake
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 45 minute
- 225g/8ozs. butter, softened
- 225g/8ozs. caster sugar
- 1 teaspoon vanilla
- 4 large eggs, at room temperature
- 1 cup self raising cake flour
- 1 teaspoon baking powder
-
3-4 tablespoons milk
-
250g/9ozs. mascarpone
- 1/2 cup cream
- 6 tablespoons lemon curd
- 2 tablespoons shredded coconut
Step 1 - Preheat oven to 180C/350F. Line the base and sides of a 20cm/8inch springform tin with parchment. In a large food processor process the butter, sugar, vanilla, eggs, flour and baking powder until smooth. Pulse in the milk adding it in 2-3 lots until you get a dollopable consistency. Pour into the prepared tin and bake for 40-45 minutes until a skewer inserted comes out clean.
Step 2 - Cool in the tin for 10 minutes then Turn out onto a cooling rack to cool completely. Whip the cream until you get soft peaks and then add the mascarpone and 4 tablespoons of lemon curd. Whip until you get a thick, dollopy cream. Spread on top of the cake and then drizzle with the extra 2 tablespoons of lemon curd. Decorate with coconut.