Sponge cake with lemon cream

Sponge Cake with Lemon Cream – The Perfect Dessert for Any Occasion

Welcome to the world of sweet delicacies! Today we will prepare a dessert that combines the lightness of a fluffy sponge with the freshness of a lemon cream, resulting in a cake that will delight even the most discerning tastes. This Sponge Cake with Lemon Cream is the ideal choice for any occasion, whether it’s an anniversary, a brunch, or simply a relaxing afternoon at home.

Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Number of servings: 8-10

Necessary ingredients:

For the sponge:
- 3 eggs
- 100 g sugar
- 3 tablespoons oil (a neutral oil, such as sunflower oil)
- 1 lemon essence (or fresh lemon zest for a more intense flavor)
- 200 g flour
- 1 baking powder

For the cream:
- 1 l milk (preferably whole for a richer texture)
- 400 g cornstarch
- 200 g sugar
- 1 package of butter (about 200 g, at room temperature)
- 1 lemon essence (or fresh lemon juice)
- Juice and zest of one lemon

Preparing the Sponge:

1. Preheat the oven: The first step is to preheat the oven to 180°C. It is important that it is well heated to achieve an even and fluffy sponge.

2. Beat the eggs and sugar: In a large bowl, add the 3 eggs and sugar. Using an electric mixer or a whisk, beat the ingredients on high speed until the mixture becomes light in color and doubles in volume. This is an essential step, as the incorporated air will make the sponge light and fluffy.

3. Add the oil and essence: Once the eggs and sugar are well mixed, add the 3 tablespoons of oil and the lemon essence (or lemon zest). Gently mix until combined.

4. Incorporate the dry ingredients: Sift the flour and baking powder together to eliminate any lumps. Then, gradually add them to the egg mixture, mixing with a spatula or wooden spoon, being careful not to deflate the mixture.

5. Bake the sponge: Line a cake pan with parchment paper or grease it with butter and sprinkle flour. Pour the mixture into the pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Do not open the oven in the first 20 minutes, or you risk it sinking.

Preparing the Cream:

1. Heat the milk: In a saucepan, add 800 ml of milk and place it over low heat. It is important to stir occasionally to prevent the milk from burning.

2. Prepare the starch mixture: In a separate bowl, combine the remaining milk (200 ml) with sugar and cornstarch. Mix well to avoid lumps.

3. Thicken the cream: When the milk on the stove is almost boiling, add the starch and sugar mixture, whisking quickly with a manual whisk. Continue to stir until the cream thickens, which will happen quite quickly, so be attentive.

4. Finalizing the cream: Once the cream has thickened, remove it from the heat and add the essence and butter. Stir until the butter is completely incorporated. Cover the cream with plastic wrap, ensuring that the wrap touches the surface of the cream to prevent a crust from forming. Let it cool to room temperature, then refrigerate.

Assembling the Cake:

1. Cool the sponge: Once the sponge is baked, remove it from the oven and let it cool completely in the pan for 10 minutes, then transfer it to a cooling rack.

2. Decorating: When both the sponge and cream are cool, cut the sponge in half or leave it whole, depending on your preference. Spread the lemon cream on the bottom layer and cover with the second layer. You can decorate the cake with the remaining cream on top and sides. Garnish with fresh lemon slices or lemon zest for a festive look.

3. Serve with pleasure: Let the cake sit in the fridge for at least 30 minutes before serving, so the flavors can develop. Enjoy it with a cup of tea or coffee, or even with a glass of cold lemonade on a warm day.

Practical Tips:

- Ingredient variations: You can experiment with different flavors by adding vanilla or almond essences, or even a little cocoa in the sponge for a more interesting cake.
- Storing the cake: The cake keeps well in the fridge, covered, for up to 3 days. However, it is best enjoyed fresh.
- Calories: A serving of this cake contains approximately 250-300 calories, depending on the serving size and ingredients used.

Frequently Asked Questions:

- Can I use plant-based milk? Yes, you can use almond or soy milk for a dairy-free version, but the texture of the cream may be slightly different.
- How can I make the cake less sweet? Reduce the amount of sugar in the sponge and cream by 25-30%. Additionally, adding lemon juice will help balance the sweetness.

This Sponge Cake with Lemon Cream is more than just a dessert; it is a culinary experience that brings joy and smiles to the faces of loved ones. So let’s bake together and turn ordinary moments into delicious memories! Enjoy!