Lemon Cream Sponge Cake
Ingredients
4 eggs separated
1/3 C. milk
3/4 castor sugar
1 tsp. butter
1/2 C. self-raising flour
1-1/4 C. cream
1/2 C. plain flour
Lemon Filling:
2-1/2 Tbsp. corn flour
2 tsp. grated lemon rind
1/4 C. water
1/4 C. lemon juice
1 C. milk
2 eggs, separated
1/2 C. sugar
Chocolate Glaze Icing:
4 ounces grams dark chocolate
1 tsp. oil or butter
2 Tbsp. water
1-1/4 C. icing sugar
Cooking Instructions
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 20 cm round cake tin, line base and sides with grease proof paper. Pour sponge mixture into cake tin. Bake at 350 for 25-30 minutes. When cold cut cake into 4 even layers, stick layers together using lemon filling, spread top and sides with whipped cream. Lemon Filling: Combine water and corn flour in saucepan. Add the lemon rind and juice and mix well. Add milk and sugar, stir over low heat until mixture boils and thickens. Add lightly beaten egg yolks, beat the mixture. Return to heat and keep stirring for 2 minutes. Allow mixture to become cold Beat egg whites until soft peaks form. Fold into custard Chocolate Glaze Icing: 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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