Name: Tart and zesty! Our Passionfruit Lemon Mascarpone Sponge is your new go-to summer dessert
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8
Ingredients: 5 eggs, at room temperature; 3/4 cup caster sugar; 1 tsp finely grated lemon rind; 3/4 cup self-raising flour; 1/2 cup plain flour; 2/3 cup lemon curd; 1/2 cup fresh passionfruit pulp; FOR THE MASCARPONE CREAM; 300ml tub thickened cream; 1/4 cup icing sugar mixture; 1 tsp vanilla bean paste; 250g tub mascarpone

Tart and zesty! Our Passionfruit Lemon Mascarpone Sponge is your new go-to summer dessert

Feather-light with a dreamy filling and zesty ripple. Simply heavenly!

Skip to Recipe

Serves 8

Prep

40M

Cook

20M

Total

With summer just around the corner, we can’t wait for fruit flavours to dominate our palette again.

Luckily for you, our Passionfruit Lemon Mascarpone Sponge recipe has all those zesty flavours, and you’ve got time to perfect it before summer!

Ingredients

5 eggs, at room temperature

3/4 cup caster sugar

1 tsp finely grated lemon rind

3/4 cup self-raising flour

1/2 cup plain flour

2/3 cup lemon curd

1/2 cup fresh passionfruit pulp

FOR THE MASCARPONE CREAM

300ml tub thickened cream

1/4 cup icing sugar mixture

1 tsp vanilla bean paste

250g tub mascarpone

TIPS: Steps 1 to 5 can be done ahead of time. Cover sponges and refrigerate. Complete Step 6 just before serving.

Method

Step 1

Grease two 20cm round cake pans. Line bases and sides with baking paper.

Step 2

Beat eggs in large bowl with an electric mixer for about 7 mins, until very thick. Add sugar, 1 tbsp at a time, beating between each addition. Beat in rind.

Step 3

Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Add 1 tbsp boiling water. Using a large balloon whisk, gently fold to combine. Do not stir. Divide evenly between prepared pans.

Step 4

Cook in a 180C (fan-forced) preheated oven for about 20 mins, or until golden brown and slightly shrinking away from pan side. Immediately turn onto wire racks covered with baking paper. Turn top-side up to cool.

Step 5

For the mascarpone cream: Beat cream, sugar and vanilla in small bowl with an electric mixer until firm peaks form. Fold in mascarpone.

Step 6

To assemble, place one sponge on a serving plate. Spread with half the mascarpone cream.

Dollop teaspoons of half the lemon curd and half the passionfruit over cream layer. Gently swirl into cream. Top with remaining sponge.

Spread with remaining mascarpone cream. Dollop teaspoons of the remaining lemon curd and passionfruit over top. Gently swirl into cream.

Karen Buckley Managing Food Editor

Growing up, Karen’s formative years were defined by cooking and baking alongside her loved ones. Since then, she’s turned this lifelong passion into a career, with an acquired 30 years of experience in leading test kitchens, developing the recipes you know and love. Across the New Idea, New Idea Food, Woman’s Day, Take 5, and That’s Life digital and print brands, she develops enough recipes in a year to last you 365 days (not that we’re counting). And with a TAFE Home Economics Certification under her belt, her dedication to creating healthy, affordable and delicious food has always been at the centre of the recipes she creates. And for Karen, this also applies to her own meal-planning repertoire at home: she’ll avoid buying processed products, instead incorporating fresh wholefoods where she can.