for the syrup, the cake and the whipped cream
properly cooled, from the refrigerator
Step by step
First we prepare the syrup and let cool while we make the sponge cake.
In a saucepan, combine 500ml of water with 300g of sugar. Mix well and place over heat.
When it starts to boil, pour over the lemon juice, stir and turn off the heat.
Set aside while we cook the cake.
In a bowl, combine eggs with 200g of sugar.
Beat well with a whisk or mixer.
Gradually stir in the oil, whisking constantly.
Then add semolina, poppy seeds, flour, baking powder and vanilla essence.
Beat well with a whisk or mixer. The batter should be lump-free and a bit more runny than the loaf cake batter.
Brush a deep oven dish with a little oil. Mine is a 35x32 glass dish from Ikea.
Pour the batter into the dish and place in the preheated oven at 180 degrees C for 35-40 minutes, depending on the oven.
This is what the cake looks like when it's baked.
While the cake is hot, pour over the syrup from steps 1-2.
Have no fear, the cake will be perfectly moist and tender, it will take in all the syrup.
Allow the cake to cool for at least 2-3 hours.
The Whipped Cream:
When the cake has cooled properly, we start to make make the whipped cream.
Take the cold whipping cream from the fridge, pour into a deep bowl, add 100g of sugar.
Beat on high speed until stiff peaks form.
Pour the whipped cream over the cake.
Cover the dish with cling film and refrigerate for 2-3 hours.
This way, the whipped cream hardens and settles. Also, the cake will be tastier and more refreshing.
Portion and savour with great pleasure. It's delicious, tender, soft, tasty, perfect!