LEMON CREAM SANDWICH CAKE

Lemon Cream Sandwich Cake

This recipe is for 18x7x6.5 cm loaf pan.But, I only have 9x5 inch pan.So, I made 1.5 of the recipe, to fit into my loaf pan. 
I like the texture of this cake ,it's soooo soft, (probably because I beat the eggs and sugar over the warm water??!!)
But the lemon cream,not my favourite, tooo sour for me...lol. I should add more sugar into the lemon cream, or reduce the lemon juice.
Because of the texture of this cake, I'll put this cake in my waiting list again, and try it with another version of lemon cream.

Here's the recipe from dailydelicious .

Ingredients:

For cake:
90 gm melted butter
2  eggs  (about 100 gm)
80 gm sugar
60 gm cake flour
20 gm cornflour

Lemon cream:
1 egg
2 tsp cornflour
40 gm sugar
50 cc lemon juice
a pinch of lemon zest
20 gm butter

Icing:
6 tbsp icing sugar
1 tbsp lemon juice

Method:
Line the pan with baking paper.
Sift cake flour and corn flour together, set aside
Preheat oven to 180 C.
Beat the egg and sugar, by placing the bowl over warm water(water temperature is about 60-70 C),until very thick and pale.
Fold the sifted flour into the batter until well mix .
Fold in the melted butter till combined.
Pour the batter into the prepared pan and bake for 30-35 minutes.

To make lemon cream:
Put all the ingredients except butter into a pan and place it over low heat, stir until thicken.
Take off the heat and stir in butter until the butter melted and well combined.
Cover with cling wrap and let it cool.

To assemble the cake:
Slice the cake into 2 layers, spread lemon cream over the bottom layer , then place another piece of cake on top of it.
Mix the icing sugar and lemon juice together and pour the mixture over the cake.