Lemon sponge cake filled with cream following the recipe of Cocina con Carmen. The lemon sponge cake is a basic recipe that serves as a base for your cakes. The texture is super fluffy and the taste is delicious.
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Ingredients for 12 servings
For the lemon sponge cake:
4 eggs size L
250 g of all-purpose wheat flour (2 cups)
250 g of sugar (1 cup)
50 ml of oil (1/4 cup)
50 ml of milk (1/4 cup)
1 lemon (zest and juice)
8 g of baking powder or baking powder
1 pinch of salt

For the filling:
500 ml of cream (cream or whipping cream with 35% fat) (2 cups)
80 g of sugar (4 or 5 tablespoons)

For coverage: icing sugar or impalpable sugar
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