Ingredients

For the Sponge Cake:

• 1 ½ cups (190 g) all-purpose flour
• ½ cup (60 g) cornstarch
• 1 tsp baking powder
• 4 large eggs, room temperature
• ¾ cup (150 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted and cooled
• Zest of 1 lemon (optional)
• 1 tsp vanilla extract

For the Milk Cream Filling:

• ¾ cup (180 ml) whole milk
• 1 cup (240 ml) heavy cream, chilled
• ½ cup (100 g) powdered sugar
• 1 tsp honey
• 1 tsp vanilla extract

For Garnish:

• Powdered sugar, for dusting

Step-by-Step Method

1. Prepare the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, and baking powder.
3. In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until pale and fluffy (about 5 minutes).
4. Gently fold in the dry ingredients using a spatula, followed by the melted butter, vanilla extract, and lemon zest (if using). Mix until just combined, being careful not to deflate the batter.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Milk Cream Filling:

1. In a small saucepan, heat the milk and honey over low heat until warm. Let cool completely.
2. In a large bowl, whip the chilled heavy cream and powdered sugar until soft peaks form.
3. Gently fold the cooled milk mixture and vanilla extract into the whipped cream until smooth and fluffy. Refrigerate until ready to use.

3. Assemble the Cake:

1. Once the sponge cake is completely cool, slice it horizontally into two equal layers using a serrated knife.
2. Spread the milk cream filling evenly over the bottom layer, then place the top layer back on. Gently press to secure.

4. Garnish and Serve:

1. Dust the top of the cake generously with powdered sugar.
2. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the filling to set.
3. Slice and serve chilled for the best texture and flavor.