Add the lemon zest and mix gently.
Bake: Pour the batter into a greased or lined 25cm (10-inch) cake pan. Bake for 12 minutes in the preheated fan oven at 180°C.
2. Prepare the Vanilla Custard Filling:
In a small saucepan, heat 300ml milk over medium heat until warm but not boiling.
In a separate bowl, whisk together 1 egg yolk, 10g vanilla sugar, 2 tablespoons sugar, and 2 tablespoons corn starch.
Gradually pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens (about 2-3 minutes).
Remove from heat and stir in 40ml lemon juice for a bright citrus flavor.
Let the custard cool slightly.
3. Assemble the Cake:
4. Final Touches:
Cool the cake on a wire rack once it’s fully baked.
Dust the top with icing sugar before serving.
Serving Suggestions:
Serve this cake warm or chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
For extra decoration, add a few fresh mint leaves on top.
Cooking Tips:
Nutritional Benefits:
Dietary Information:
This recipe contains dairy and gluten. For a dairy-free version, substitute plant-based milk and use an egg alternative for the custard.
To make it gluten-free, use gluten-free flour.
Nutritional Facts (per slice):
Calories: ~270
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Sugar: 20g
Fiber: 2g
Storage:
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: This cake can be frozen for up to 2 months. Allow it to thaw in the refrigerator before serving.
