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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 cups 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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