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

Steps to Make Lemon Cream Sponge Cake

Prep Time: 30 minutes

Cooking Time: 45 minutes

Chilling Time: 2 hours

Total Time: 3 hours 15 minutes

Servings: 8-10

Calories: Approximately 320 kcal per serving

Step 1: Make the Lemon Sponge Cake

1. Prepare the Oven and Pan: Preheat the oven to 180°C (350°F). Line the bottom of a round cake pan with parchment paper and lightly grease the sides.
2. Whisk Eggs and Sugar: In a large mixing bowl, combine the eggs, sugar, and lemon zest. Beat with an electric mixer on high speed until the mixture triples in volume and turns pale and fluffy (about 5-7 minutes).
3. Incorporate Dry Ingredients: Sift the flour and baking powder together. Gently fold the dry ingredients into the egg mixture in small batches, being careful not to deflate the batter.
4. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 2: Prepare the Lemon Cream Filling

1. Cook the Custard: In a saucepan, combine the sugar, cornstarch, egg, lemon juice, and milk. Whisk until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency.
2. Add Color and Cool: Stir in a pinch of turmeric for a warm yellow hue. Transfer the custard to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
3. Incorporate Butter: Once the custard is cool, beat the softened butter until light and fluffy. Gradually add the custard, a spoonful at a time, and beat until the mixture is smooth and creamy.

Step 3: Make the Lemon Syrup

1. Mix Ingredients: Combine the sugar, lemon juice, and hot water in a small bowl. Stir until the sugar is fully dissolved.

Step 4: Assemble the Cake

1. Slice the Cake: Cut the cooled sponge cake into two or three even layers, depending on your preference.
2. Soak the Layers: Brush each layer generously with the lemon syrup to keep the cake moist and enhance its flavor.
3. Add the Filling: Spread a thick, even layer of the lemon cream filling between the sponge layers. Stack the layers carefully, ensuring they are aligned.
4. Cover the Cake: Spread the remaining lemon cream over the top and sides of the cake, smoothing it out for a neat finish.

Step 5: Add the Topping

1. Toast Almond Leaves: (Optional) Lightly toast the almond leaves in a dry skillet over medium heat until golden and aromatic.
2. Decorate: Sprinkle the almond leaves over the top of the cake for a decorative and crunchy finish.

Explanation: Why This Recipe is Timeless

The Lemon Cream Sponge Cake embodies the timeless charm of citrus desserts, offering a balance of vibrant flavor and light texture that never goes out of style. The airy sponge cake is a testament to classic baking techniques, while the lemon cream filling showcases the richness and versatility of fresh ingredients.

This cake appeals to a wide audience due to its versatility. It can be a delightful centerpiece for birthdays, weddings, or baby showers, yet it’s simple enough for a weekend baking project. Its refreshing flavor profile, enhanced by the bright zing of lemon, makes it suitable for any season. The toasted almond topping adds a modern twist with a delightful crunch, elevating the overall experience.

Nutrition Facts (Per Serving)

• Calories: ~320 kcal
• Protein: 5g
• Fat: 20g
• Carbohydrates: 30g
• Sugar: 18g
• Fiber: 1g
• Sodium: 120mg

FAQs

Q: Can I make this cake in advance?

A: Yes! This cake can be assembled a day in advance. In fact, letting it chill overnight enhances the flavors and allows the layers to meld beautifully.

Q: Can I substitute the almonds?

A: Absolutely! If you’re allergic to nuts or prefer a different topping, consider using candied lemon zest or fresh berries for decoration.

Q: Can I make the filling without turmeric?

A: Of course! The turmeric is optional and used only for color. The flavor of the cream will remain unaffected without it.

Tips for Perfect Results

1. Use Fresh Lemons: For the best flavor, always opt for fresh lemon juice and zest.
2. Fold Batter Gently: To maintain the lightness of the sponge cake, fold the flour into the egg mixture with care. Overmixing can deflate the batter.
3. Cool Components Thoroughly: Ensure the sponge cake and lemon cream are fully cooled before assembly to prevent the filling from melting or the cake from breaking.
4. Chill for Better Slicing: Chilling the assembled cake for at least 2 hours makes it easier to slice cleanly and enhances the flavor.

Storage Tips

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the unassembled sponge cake for up to 1 month. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw at room temperature before assembling.

Conclusion

The Lemon Cream Sponge Cake is a celebration of all things light, zesty, and sweet. With its fluffy sponge layers, silky lemon cream, and the added crunch of almond leaves, this cake is an ode to balance and elegance. It’s a dessert that feels indulgent yet refreshing, sophisticated yet comforting.

This recipe is a testament to how simple, high-quality ingredients can come together to create something extraordinary. The bright flavors of lemon not only awaken the palate but also evoke feelings of warmth and joy. Whether you’re an experienced baker or a beginner, this recipe is approachable and rewarding.

Perfect for any celebration or as a special treat for yourself, this cake is sure to become a favorite in your home. Each slice brings a moment of pure bliss, making this a dessert you’ll want to share with loved ones—or savor all to yourself. Let this cake add a touch of sunshine to your day and become a timeless addition to your dessert repertoire!