Name: Lemon cream sandwich cake: tangy cream + sweet cake equal delicious!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: En
Ingredients: 90 g Melted butter; 2 Eggs (about 100 g); 80 g Sugar; 60 g Cake flour; 20 g Corn flour; 1 Egg; 2 teaspoons Corn flour; 40 g Sugar; 50 cc Lemon juice; a pinch of lemon zest; 20 g Butter; 6 tablespoons Icing sugar; 1 tablespoon Lemon juice

Ingredients

Cake:

90 g Melted butter
2 Eggs (about 100 g)
80 g Sugar
60 g Cake flour
20 g Corn flour

Lemon cream:

1 Egg
2 teaspoons Corn flour
40 g Sugar
50 cc Lemon juice
a pinch of lemon zest
20 g Butter

Icing:

6 tablespoons Icing sugar
1 tablespoon Lemon juice

Estimated cost: 9.24€ (1.15€/serving)

Preparation

Preparation15 min

Cook time35 min

Prepare the pan by lining the pan with baking paper. Sift cake flour and corn flour together, set aside. Preheat the oven to 180°C/350°F.
Beat the egg and sugar, by placing the bowl over warm water (the water temperature is about 60-70°C), until very thick and pale.
Pour the sifted flour into the egg mixture, fold to combine. Pour the melted butter into the batter and fold to combine.
Pour the batter into the prepared pan and bake for 30-35 minutes. Make the lemon cream, by putting all the ingredients except the butter into the pan and put over low heat, stir until thicken.
Take off the heat and put the butter into the pan stir until the butter melt. Place the plastic warp over the cream surface and let it cool completely.
Assemble the cake:
Slice the cake into 3 layers, spread the lemon cream cake over 2 of the cake layers, and place the last one on top. Mix the icing sugar and lemon juice together, and pour the mixture over the cake.