Lemon Sponge Cake with Lemon Cream and Almond Topping

Ingredients:

For the Lemon Sponge Cake:

• • Sugar: 150g (3/4 cup)
  • Lemon Zest: From 1 lemon

• • Eggs: 5 large
  • Flour: 160g (1 1/4 cup)
  • Baking Powder: 5g (1 teaspoon)

For the Lemon Cream Filling:

• • Sugar: 150g (3/4 cup)
  • Cornstarch: 50g (1/3 cup)
  • Egg: 1 large

• • Lemon Juice: 80ml (1/3 cup)
  • Milk: 500ml (2 cups)
  • Turmeric: A pinch (for color)

• Butter: 170g (3/4 cup), softened

For the Syrup:

• • Sugar: 50g (1/4 cup)
  • Lemon Juice: 1 tablespoon

• Hot Water: 100ml (1/2 cup)

For Topping:

• Almond Leaves: A handful, toasted if desired

Directions:

1. Prepare the Lemon Sponge Cake:

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