Ingredients
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Sponge
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120 g sugar
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135 g butter
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1/2 tsp salt
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2 tsp lemon peel
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3 eggs
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140 g Schär Mix Pâtisserie
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1/2 tbsp baking powder
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1/2 tbsp guar gum
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3 tsp lemon juice
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1/2 tbsp vanilla extract
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a few drops of green food colouring
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a few drops of yellow food colouring
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2 tbsp jam
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Foam
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1 egg white
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1 tsp lemon juice
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1/2 tsp vanilla extract
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2 tbsp sugar
Directions
Steps
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1
Done
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Combine the sugar, butter and salt in a bowl, then add the lemon peel and mix with a spatula. Break in the eggs, one at a time and whisk. Sift in the flour, baking powder and guar gum, pouring in the lemon juice and vanilla extract. |
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2
Done
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Preheat the oven to 160 °C. Transfer a third of the mixture into another bowl and add a few drops of the green food colouring, whisking until you reach the color of the scrubby part of the sponge. Use yellow food colouring for the initial mixture and repeat the same process. Transfer each mixture into a baking tin lined with baking paper, shaping up a square and leveling them up. |
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3
Done
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Bake the green one for 10 minutes, and the yellow one for 15 minutes. After that, carefully remove the sponges from the tins and cool completely on a wire rack. Gently spread the jam on top of the yellow sponge and glue the green one on top. |
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4
Done
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Use a sharp or serrated knife to slightly trim the surface of the sponge, revealing that abrasive texture. Trim the edges of the sponge and cut the cake into 4 squares. |
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5
Done
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For the foam, combine the egg white, lemon juice and vanilla extract in a bowl. Whisk using a handheld electric mixer on low speed, gradually adding the sugar. Do not whip it until soft peaks form. Spoon only the foam from the top over the sponges. |
