Ingredients
For the Lemon Cream:
500 ml milk
120g sugar
70g cornstarch
100 ml fresh lemon juice
1 egg
A few drops of yellow food coloring
For the Cake Base:
4 eggs
100g sugar
A pinch of salt
8g vanilla sugar
100 ml vegetable oil
120 ml milk
130g sifted flour
10g baking powder
Baking Pan:
Size: 28 cm x 18.5 cm
Directions
Lemon Cream:
Mix Dry Ingredients: In a saucepan, combine the sugar and cornstarch. Mix well.
Add Milk: Gradually add the milk to the mixture, stirring constantly to avoid lumps.
Cook the Mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to boil.
Add Lemon Juice: Once thickened, remove from heat and slowly add the fresh lemon juice while stirring.
Incorporate Egg: Beat the egg in a separate bowl and gradually add it to the lemon mixture, stirring continuously to combine.
Add Food Coloring: Add a few drops of yellow food coloring to achieve a vibrant lemon color.
Cool Down: Pour the lemon cream into a bowl, cover it with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
Cake Base:
Preheat Oven: Preheat your oven to 180°C (350°F).
Beat Eggs and Sugar: In a large bowl, beat the eggs with the sugar, vanilla sugar, and a pinch of salt until the mixture is light and fluffy.
Add Wet Ingredients: Gradually add the vegetable oil and milk, mixing until well combined.
Incorporate Dry Ingredients: Sift together the flour and baking powder, then gradually add them to the wet mixture, folding gently to avoid deflating the batter.
Bake the Cake: Pour the batter into the prepared baking pan (28 cm x 18.5 cm) and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Assembly:
Continued on the next page
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