Lemon Mascarpone Cake

• 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

1. Preheat oven to 180u0b0C (375u0b0F).
2. Spray and flour 2 springform or layer tins (24 cm or 9 inch).
3. Beat egg yolks with vanilla.
4. Add oil, boiling water and lemon juice and continue beating all the time until foamy.
5. Add caster sugar and continue beating.
6. Lastly add flour, baking powder and lemon rind.
7. Beat egg whites with baking powder until very stiff; set aside.
8. Fold egg whites into lemon mixture.
9. Bake for 20-25 minutes on middle rack of oven.
10. Allow to cool.
11. Filling: Beat egg yolks with sugar until very thick.
12. Add lemon juice.
13. Add mascarpone and continue beating until thickened.
14. Beat egg whites until stiff.
15. Fold into egg yolk and add lemon rind.
16. Place mixture in fridge and allow to set.
17. Spread 1/2 mascarpone on top of bottom layer of cake.
18. Top with other cake and more mascarpone.
19. Decorate with grated lemon rind.

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Taken from www.food.com/recipe/lemon-mascarpone-cake-11452 (may not work)