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Ingredients

• 12 pieces Eggs (large, room temperature)
• 1 tablespoon Vanilla Extract (pure vanilla extract)
• 1 pinch Salt (fine sea salt)
• 1 cup Water (room temperature)
• 1 kilogram Vanilla Sponge Cake Mix (ready‑made vanilla sponge mix for bakers)
• 3 sheets Parchment Paper (cut to fit 30×40 cm pans, for lining)
• 3 cups Heavy Whipping Cream (chilled, 35% fat)
• 3 tablespoons Pastry Cream (store‑bought pastry cream)
• 3 tablespoons Powdered Sugar (sifted)
• 3 cups Whole Milk (room temperature)
• 1 cup Granulated Sugar (for syrup)
• 2 cups Water (for syrup)
• 1 tablespoon Lemon Juice (freshly squeezed from half a lemon)

Instructions

1. Prepare the Batter

   In a large mixing bowl combine 12 eggs, 1 Tbsp vanilla extract, a pinch of salt, and 1 cup water. Add the 1 kg vanilla sponge cake mix. Beat with an electric mixer on medium speed for 5–7 minutes until the mixture becomes light, fluffy, and forms a thick foam.

   Time: PT7M

2. Divide Batter into Pans

   Grease three 30×40 cm baking pans, line each with parchment paper, and pour the batter evenly so each pan receives roughly one‑third of the mixture.

   Time: PT2M

3. Bake the Sponge Layers

   Place the pans on the middle rack of a pre‑heated oven at 200 °C (or 220 °C if your oven runs cool). Bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

   Time: PT15M

   Temperature: 200°C

4. Cool and Cover

   Remove the cakes from the oven. Immediately cover each pan with a clean kitchen towel to trap steam and prevent drying. Let them cool completely (about 10 minutes), then gently lift the parchment and turn the cakes out onto a cooling rack.

   Time: PT10M

5. Make Light Lemon Syrup

   In a saucepan combine 1 cup granulated sugar and 2 cups water. Bring to a boil, stir until sugar dissolves, then add 1 Tbsp fresh lemon juice. Simmer for 2 minutes, remove from heat and let cool.

   Time: PT5M

6. Brush Cakes with Syrup

   Using a pastry brush, lightly coat each cooled sponge layer with the lemon syrup. This adds moisture and a subtle citrus flavor.

   Time: PT2M

7. Prepare the Cream Filling

   In a clean mixing bowl, combine 3 cups chilled heavy whipping cream, 3 Tbsp pastry cream, 3 Tbsp powdered sugar, and 3 cups whole milk. Beat with the electric mixer on high until the mixture is thick, glossy, and holds soft peaks.

   Time: PT10M

8. Transfer Cream to Piping Bag

   Fit a piping bag (or a zip‑lock bag with a corner snipped) with a wide tip and fill it with the whipped cream mixture.

   Time: PT2M

9. Assemble the Cake

   Place the first syrup‑moistened layer on a serving plate. Pipe a generous, even layer of cream over the surface. Place the second layer on top, repeat with cream, then add the third layer. Finish by spreading a thin “crumb coat” of cream over the top and sides of the cake.

   Time: PT10M

10. Chill Before Serving

    Refrigerate the assembled cake for at least 1 hour to allow the cream to set and the flavors to meld. Serve chilled.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

0.5 g