Add the lemon juice and zest, then the flour and the baking powder, and finally the melted butter. Step 4: Add the egg whites, taking care to incorporate them gently, ...

In a stand mixer fitted with whisk attachment, whisk mascarpone, lemon juice, strawberry sauce with 2/3 cup powdered sugar. In separate bowl, whip the whipping cream and 1/3 cup of sugar until fluffy.

Method Lemon sponge: 1. Pre-heat the oven to 180°C/ Fan 160°C/ 350°F/ Gas 4 and grease the inside of two 15cm/6in tins with butter. Alternatively, you can use cake liners. 2. Next, beat ...

Lemon Sponge Cake: Heat the oven to 325 F. Place the eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed for 30 seconds.