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:Â 150g (3/4 cup) Lemon Zest:Â From 1 lemon Eggs:Â 5 large Flour:Â 160g (1 1/4 cup) Baking Powder:Â 5g (1 teaspoon) For the Lemon Cream Filling: Sugar:Â 150g (3/4 cup) Cornstarch:Â 50g (1/3 cup) Egg:Â 1 large Lemon Juice:Â 80ml (1/3 cup) Milk:Â 500ml (2 cups) Turmeric:Â A pinch (for … Read more