Preheat oven to 180°c/160°c fan-forced. Grease two 6cm deep, 22cm round cake pans. Line bases with baking paper.

Using an electric mixer, bet eggs in a large bowl for 10 minutes or until thick and creamy. Add sugar, 1 tbsp at a time, beating well after each addition

Sift flours 3 times. Sift over egg mixture. Fold to combine. Divide mixture between prepared pans. Bake cakes, 1 at a time, for 20-25 minutes or until golden and top springs back when touched. Turn top side up onto wire racks line with baking paper to cool.

Using an electric mixer, beat mascarpone, icing sugar and lemon rind until smooth. Add cream. Beat until stiff peaks form. using a serrated knife, cut each cake in half. Place 1 cake layer on a plate. Using a pastry brush, brush with ⅓ lemon juice. Spreads with ⅓ mascarpone mixture. Repeat layering with remaining cake, lemon juice and mascarpone mixture. Dust with icing sugar. Serve.