Mix the dry ingredients: Combine the sugar and cornstarch in a saucepan. Mix well.
Add the milk: Gradually add the milk to the mixture, stirring constantly to avoid lumps. Bring the mixture to a boil: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to boil. Add lemon juice: Once thickened, remove the pan from the heat and slowly add fresh lemon juice, stirring constantly.
Add eggs: Beat the egg in a separate bowl and gradually add it to the lemon mixture, stirring constantly.
Add caramel colouring: Add a few drops of yellow caramel colouring for a vibrant lemon colour. Allow to cool: Pour the lemon cream into a bowl, cover with plastic wrap to prevent a skin from forming and allow to cool to room temperature.
Cake base:
Preheat oven: Preheat oven to 180°C (350°F).
Beat eggs and sugar: Beat the eggs with sugar, vanilla sugar and a pinch of salt in a large bowl until light and fluffy.
Add the wet ingredients: Gradually add the vegetable oil and milk and mix until well combined. Add the dry ingredients: Sift the flour and baking powder, then gradually add to the wet mixture. Mix gently to prevent the cake from losing its shape.
Bake the cake: Pour the batter into the prepared baking pan (28 cm x 18.5 cm) and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool: After baking, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Assemble the cake: Once the cake has cooled completely, divide it into two equal layers.
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