FOR THE CHANTILLY CREAM:
In the bowl of a stand mixer with whisk attachment or large bowl with handheld mixer, beat the cream, sugar and vanilla until it just reaches stiff peaks – careful not to overmix or it will turn grainy.
Spread over the cooled cake, then add a little more lemon zest to the top.
Serve immediately or chill until required, brining to room temperature 1/2 an hour before serving.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
If you’d like to make your own, you can use this lemon curd recipe.
Cornflour / cornstarch: I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but, to save space in my pantry, I use this combo in my recipes a lot instead of buying cake flour.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 5-7 minutes before the recipe suggests.
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