Lemon Sponge Cake with Lemon Cream and Almond Topping
Table of Contents
Ingredients:
For the Lemon Sponge Cake:
Sugar: 150g (3/4 cup)
Lemon Zest: From 1 lemon
Eggs: 5 large
Flour: 160g (1 1/4 cup)
Baking Powder: 5g (1 teaspoon)
For the Lemon Cream Filling:
Sugar: 150g (3/4 cup)
Cornstarch: 50g (1/3 cup)
Egg: 1 large
Lemon Juice: 80ml (1/3 cup)
Milk: 500ml (2 cups)
Turmeric: A pinch (for color)
Butter: 170g (3/4 cup), softened
For the Syrup:
Sugar: 50g (1/4 cup)
Lemon Juice: 1 tablespoon
Hot Water: 100ml (1/2 cup)
For Topping:
Almond Leaves: A handful, toasted if desired
Directions:
Continued on the next page
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