How To Make Lemon Sponge Cream Cake
A must try cotton like Lemon Sponge Cream Cake. So light and refreshing!
Here’s what you’ll need:
-Square pan size: 7″x7″
-Bake in a preheated oven at 180°C for 25-30 minutes. Baking time will vary depending on your oven specification.
LEMON SPONGE CAKE:
4 egg yolks
sugar 1/3 cup (65g)
oil ¼ cup (60g)
vanilla 1 tsp (5g) ( sorry for the typo in the video, i put 1 tsp vanilla twice)
1 tsp lemon zest
lemon juice ¼ cup (60g)
water ¼ cup (60g)
all purpose flour 1 cup (125g)
baking powder 1 tsp (5g)
salt ½ tsp (3g)
4 eggwhites
cream of tartar ½ tsp (3g) or vinegar or fresh lemon juice
1/3 cup sugar
LEMON CREAM:
sugar 1/3 cup (65g)
cornstarch ¼ cup (33g)
2 egg yolks
water 3/4 cup (65g)
lemon juice ¼ cup (60g)
lemon zest 1 tbsp
vanilla extract 2 tsp (10g)
WHIPPED CREAM WITH LEMON CREAM:
whipping cream 1&½ cup (350g)
cream cheese 1 cup (225g)
half of the lemon cream
Recipe Video:
