Fast, juicy and light sponge cake with a difference: lemon mascarpone cake

Beat the egg white until stiff and fold into the cream.

Pour the finished cheese cream over the biscuit mixture in the baking pan and bake the cake in a preheated oven at 180 degrees for 35-45 minutes. Bake until the cheese cream has set.

The cream may tear slightly or collapse slightly when baking.

Let the finished cake cool in the tin and you’re done!