Lemon Sponge Cake with Lemon Cream and Almond Topping
Lemon Sponge Cake with Lemon Cream and Almond Topping 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 … Read more