This citrusy and bright limoncello cake has two layers of lemon sponge cake with a rich mascarpone-limoncello frosting.

Set the oven to 170oc. Beat the butter and sugar until pale. Separate the eggs and add the yolks one at a time into the butter mixture. Mix in the flour and then add the milk to make a smooth batter.

Put the double cream and two tablespoons of the limoncello in a milk pan, and heat it until just about to come to the boil, but not actually boiling.