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Lemon Cream Sponge Cake

  • 4 eggs separated
  • 1/3 cup milk
  • 3/4 castor sugar
  • 1 tsp butter
  • 1/2 cup self raising flour
  • 1 1/4 cup cream
  • 1/2 cup plain flour

Beat egg whites until soft peaks form. Gradually add sugar while mixing, keep mixing until sugar is dissolved. Add egg yolks beat until combined. Fold in sifted flours Add melted butter and milk, gently fold into the egg mixture. Grease 20cm round cake tin, line base and sides with grease proof paper. Pour sponge mixture into cake tin. Bake at 1800C for 25-30min.. When cold cut cake into 4 even layers, stick layers together using lemon filling, spread top and sides with whipped cream. Lemon Filling 2 1/2 Tbsp corn flour 2 tsp grated lemon rind 1/4 cup water 1/4 cup lemon juice 1 cup milk 2 eggs, separated 1/2 cup sugar Combine water and corn flour in saucepan. Add lemon rind and juice, mix well. Add milk and sugar, stir over low heat until mixture boils and thickens. Add lightly beaten egg yolks, beat well. mixture Return to heat and keep stirring for 2min. Allow mixture to become cold Beat egg whites until soft peaks form. Fold into custard Chocolate Glace Icing 45 g dark chocolate 1 tsp oil or butter 2 Tbsp water 1 1/4 cups icing sugar Combine chocolate, oil and water, stir over hot water until chocolate melts. Gradually beat in sifted icing sugar. Beat until smooth and a good spreading consistency. Spread over cold cake. --

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