This simple sandwich cake is quick to make and easy to assemble. The mascarpone filling is zingy and refreshing, the perfect partner for buttery cake
Vegetarian
Preparation time:20 minutes
Cooking time:25 minutes to 30 minutes
Total time:45 minutes to 50 minutes
Serves: 12
Ingredients
225g butter, softened 225g caster sugar 4 medium Waitrose British Blacktail Free Range Eggs 225g self-raising flour 1 tsp baking powder 2 tbsp poppy seeds 2 lemons, zested 2 tbsp milk
FOR THE FILLING 150g mascarpone cheese 100ml double cream Juice of ½ lemon 50g icing sugar 3 tbsp lemon curd Icing sugar, to dust
Method
1. Preheat the oven to 180°C, gas mark 4, and grease and line two 20cm cake tins with baking parchment.
2. Using a handheld electric whisk or a stand mixer, cream together the butter and sugar until really light and fluffy. Add the eggs one at a time, whisking after each addition.
3. In a small bowl, combine the flour, baking powder and poppy seeds. Add these dry ingredients into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms. Add the lemon zest and milk, and mix again.
4. Divide the mixture between the two tins and use a spatula to smooth over the top. Bake for 25-30 minutes or until golden and well risen. A skewer, when inserted in the centre, should come out clean. Allow to cool briefly in the tins before turning onto a wire rack to cool completely.
5. To make the filling, beat together the mascarpone, double cream, lemon juice and icing sugar until smooth and spreadable. Place the bottom cake onto a stand and spread with the mascarpone icing. Spoon over the lemon curd and sandwich with the top layer of cake. Dust the top with icing sugar and serve.