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Raspberry Mascarpone & Lime Sponge

30 mins Cook
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This beautiful cake is a celebration of Summer. The zesty lime sponge paired with the mascarpone cream and fresh raspberries is just divine. If you’re having friends & family over for an al fresco BBQ this cake should be on the menu!

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Raspberry Mascarpone & Lime Sponge

Raspberry Mascarpone & Lime Sponge

agnesgempackfoods-ie
prep time
25 mins
cooking time
30 mins
servings
10
total time
55 mins

Equipment

  • Weighing scales

  • Oven

  • 2 x 8” baking tins

  • Mixing bowls

  • Hand/stand mixer

  • Sieve

  • Pastry brush

  • Spatula

  • Pallet knife

  • Piping bag

  • Star nozzle

Ingredients

  • Sponge:

  • 225g butter

  • 225g Gem caster sugar

  • 4 large eggs

  • 1 lime zest

  • 225g Gem plain flour

  • 1.5 tsp Gem baking powder

  • Mascarpone Cream:

  • 250g cold mascarpone

  • 1 lime zest

  • 20g Gem icing sugar

  • Dash vanilla

  • 300g whipped cream, cold

  • Decoration:

  • 2 tbsp raspberry jam

  • 500g fresh raspberries

  • Fresh mint

Instructions

1
For the sponges, preheat your oven to 180C/160C fan and grease and dust two 8” round cake tins. Set aside.
2
Into the bowl of your mixer, cream the room temperature butter and sugar until soft & pale.
3
To this gradually add the eggs, one at a time until incorporated.
4
Add the lime zest & mix.
5
Sieve in the flour and baking powder and mix through.
6
Divide this sponge batter between the tins.
7
Bake in the preheated oven for 30-35 minutes.
8
Once baked, remove from the oven and leave to sit in the tin for 2 minutes before carefully demoulding them onto a wire rack.
9
Allow to cool fully.
10
For the mascarpone cream, into a bowl add the mascarpone, lime zest, icing sugar and vanilla and mix to combine.
11
Fold through the whipped cream and keep cold until needed.
12
Take note, using room temperature mascarpone and whipped cream can cause the cream to split.
13
To assemble, place the cream in a piping bag fitted with a star nozzle.
14
Place one sponge on the cake stand and layer on the raspberry jam.
15
Pipe on half the cream and scatter some raspberries on top.
16
Place the remaining sponge on top and decorate with more piped cream and fresh raspberries.
17
Finish with some fresh mint and serve straight away.

Notes

Don’t be afraid to get creative and use your favourite Summer berries.
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