Lemon Mascarpone Cake - cooking recipe

Ingredients

5 egg whites
10 ml baking powder
5 egg yolks
5 ml vanilla essence
125 ml oil
125 ml boiling water
125 ml caster sugar
60 ml lemon juice
250 ml flour
30 ml flour
7 1/2 ml baking powder
1 lemon, rind of
Mascarpone filling
250 ml mascarpone
2 eggs, separated
80 ml caster sugar
45 ml lemon juice
5 ml fresh lemon rind

Preparation

Preheat oven to 180\u00b0C (375\u00b0F).
Spray and flour 2 springform or layer tins (24 cm or 9 inch).
Beat egg yolks with vanilla.
Add oil, boiling water and lemon juice and continue beating all the time until foamy.
Add caster sugar and continue beating.
Lastly add flour, baking powder and lemon rind.
Beat egg whites with baking powder until very stiff; set aside.
Fold egg whites into lemon mixture.
Bake for 20-25 minutes on middle rack of oven.
Allow to cool.
Filling: Beat egg yolks with sugar until very thick.
Add lemon juice.
Add mascarpone and continue beating until thickened.
Beat egg whites until stiff.
Fold into egg yolk and add lemon rind.
Place mixture in fridge and allow to set.
Spread 1/2 mascarpone on top of bottom layer of cake.
Top with other cake and more mascarpone.
Decorate with grated lemon rind.