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Bake the Base: Whisk eggs and sugar until fluffy, fold in dry ingredients and lemon zest. Bake at 350°F (180°C) for 20-25 minutes until golden. Let it cool completely.
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Prep the Cream: Whip the heavy cream with powdered sugar until stiff peaks form.
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The Layering Magic: Cut the sponge cake into two layers. Spread a generous amount of lemon curd on the first layer, followed by a thick blanket of whipped cream. Place the second sponge layer on top.
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The “Cloud” Finish: Cover the entire top with swirls of whipped cream to give it that “cloud” look.
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Garnish: Arrange thin slices of lemon on top as shown in the picture to add that extra zing!
Grandma’s Tip: For the best flavor, let the cake sit in the refrigerator for at least 4 hours before serving. This allows the lemon flavors to soak into the sponge, making every bite melt in your mouth.
