Hawaiian Lemon Cake with Orange Cream

Ingredients

• 3 eggs
• sugar (The transcript indicates a yogurt-cup measure, but the exact amount is unclear.)
• lemon zest (Amount not stated clearly.)
• oil (The transcript indicates a yogurt-cup measure, but the exact amount is unclear.)
• orange juice (Used in the cream; the transcript also appears to mention juice in the cake batter, but the exact wording is unclear.)
• flour (The transcript indicates one or more yogurt-cup measures; the exact quantity is unclear.)
• baking powder (The OCR visibly identifies baking powder; quantity is unclear in the transcript.)
• sugar for the orange cream (Exact amount is unclear.)
• orange juice for the cream (Exact amount is unclear.)
• cornstarch (The transcript appears to state three spoonfuls, but the spoon size is not clear.)
• whipping cream (The transcript mentions a container of cream or whipped-cream preparation, but the exact product and amount are unclear.)
• 100 g white chocolate (The transcript appears to mention 100 g, but the ingredient name is partially garbled and may refer to another cream ingredient.)

Steps

1. 1

   Beat the 3 eggs with the sugar and lemon zest.

2. 2

   Add the oil and the liquid ingredient identified in the transcript as juice or possibly another yogurt-cup measure. Mix well.

3. 3

   Sift the flour and baking powder before adding them to the wet mixture. Mix until combined; the transcript indicates that the batter should remain relatively light.

4. 4

   Pour the batter into a 23 cm cake pan, using any suitable pan as indicated by the creator.

5. 5

   Bake the cake until cooked through. The source does not state an oven temperature or baking time.

6. 6

   For the cream, combine the sugar, orange juice, and cornstarch, then place the mixture over heat and stir until it thickens.

7. 7

   Remove the orange cream from the heat and leave it to cool completely.

8. 8

   Once the cake is completely cool, cut it horizontally into two layers.

9. 9

   Prepare the remaining cream component mentioned in the transcript, incorporating the stated 100 g ingredient until it becomes creamy. The exact ingredient and technique are unclear in the source.

10. 10

    Spread cream over the bottom cake layer, place the second layer on top, and cover or decorate the cake with the remaining cream as desired.

Notes

The supplied transcript is heavily distorted by automatic speech recognition. Several yogurt-cup measurements, the cake liquid, the exact flour quantity, the cream ingredients, and the baking temperature and time cannot be recovered reliably. These details should be verified from the original video before cooking.

Nutrition per serving

• dessert
• cake
• holiday
• lemon
• orange
• filled cake
• layer cake