Strawberry Lemon Layer Cake



With strawberries in season I am glad to share with you this delightful and delicate summer dessert, Strawberry Lemon Layer Cake. The cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting. The cake is so light and refreshing and is simply bursting with summer flavor.
0:00 - Intro
0:29 - Strawberry Jam
0:59 - Vanilla Lemon Sponge
3:55 - Baking time
4:41 - Cut sponge cakes in half
4:54 - Mascarpone Lemon Frosting
5:35 - Assemble the cake
7:53 - Cut the cake in 12 equal slices
8:27 - Decorate each slice of cake
9:07 - Enjoying the cake
Makes about 12 servings
Vanilla Lemon Sponge
8 eggs , separated
1 cup (200g) sugar , divided
1 tsp (5g) vanilla extract
1 cup (125g) all purpose flour
1/2 tsp (2g) baking powder
1/2 tsp (2g) salt
Lemon zest of a lemon
Strawberry Jam
1 pound (450g) fresh or frozen strawberries
1/3 cup (70g) sugar
3 tbsp (45ml) fresh lemon juice
Mascarpone Lemon Frosting
1 pound (500g) Mascarpone cheese , room temperature
3/4 cup (90g) powdered sugar
1 ⅔ cup (400g) whipping cream (35% fat) , chilled
1 tsp (5g) vanilla extract
Lemon zest of a large lemon
For Decoration
10 oz (300g) whipping cream
Fresh strawberries , cut in half