How to cook
Beat the egg whites with a pinch of salt into a fluffy mixture. When you turn the bowl over, they should remain still and not drip.
Gradually pour the 1.6 oz (45 g) of powdered sugar to them, while beating at all times.
In a separate bowl, pour the mascarpone, oil, milk, vanilla, granulated sugar and most of the lemon juice and some of the peel - finely grated. At the highest speed of the mixer, beat this mixture again.
Add the flour to it in portions, by sifting it with the baking powder. It will become thick, but don't worry. You can set aside a small amount of flour to add at the end.
Start integrating the egg whites little by little into the other mixture with smooth movements, so that they remain as fluffy as possible. Use a silicone or wooden spoon and in no case a mixer. If you have leftover flour, now is the time to add it the same way - with slow, smooth and rotating movements of the spatula.
Grease and sprinkle with flour a relatively small cake tin and judge by the amount of mixture that has been obtained, given that it will rise a lot.
Pour cake mixture and bake at 360°F (180°C) for about 30 minutes or until it is fully baked. Do not open the oven to check for the first 25 minutes. Wait for it to cool and remove it from the cake tin.
Mix the spoons of powdered sugar with the juice of the remaining lemon and stir, until a mixture is obtained. If you find it thick or too thin, adjust it with more sugar or more juice. Optionally, you can paint it with yellow confectionery paint.
Pour the cake with this mixture on top and decorate it with more lemon shavings. The result is a wonderful fluffy cake with a fresh citrus aroma and delicate color.
Enjoy! The lemon cake with egg whites and mascarpone is great.