Lemon Cream Sponge Cake

Ingredients

• SPONGE
• 3 eggs
• 70 g sugar
• 1 pinch salt
• 1 tsp vanilla sugar
• 80 g plain flour
• 1/2 tsp baking powder
• LEMON CUSTARD
• 40 g sugar
• Lemon zest, to taste
• 1 tsp vanilla sugar
• 30 g cornflour
• 3 egg yolks
• 250 g milk
• 150 g double cream
• LEMON SYRUP
• 80 g water
• 25 g lemon juice
• DECORATION
• Approximately 100 g whipped cream
• Lemon wedges

Method

1. Preheat the oven to 175°C (347°F).
2. Grease and line a 20 cm cake tin.
3. Whisk the eggs, sugar, salt and vanilla sugar until pale and fluffy.
4. Sift together the flour and baking powder.
5. Fold the dry ingredients gently into the egg mixture.
6. Transfer the batter to the prepared tin.
7. Bake for approximately 22–25 minutes, until a skewer comes out clean.
8. Leave the sponge to cool completely.
9. For the custard, whisk the sugar, lemon zest, vanilla sugar, cornflour and egg yolks.
10. Heat the milk until steaming.
11. Gradually whisk the hot milk into the egg-yolk mixture.
12. Return everything to the saucepan.
13. Cook over medium-low heat, stirring constantly, until thickened.
14. Cover the surface and leave the custard to cool completely.
15. Whip the 150 g double cream until firm.
16. Fold the whipped cream into the cooled lemon custard.
17. Mix the water and lemon juice to make the syrup.
18. Slice the cooled sponge into two or three layers.
19. Brush each layer with lemon syrup.
20. Spread lemon cream between the sponge layers.
21. Cover the top with whipped cream.
22. Decorate with lemon wedges.
23. Refrigerate overnight before serving.