Lemon Sponge Cake with Strawberry Cream

Separate your egg whites from the yolks. Whip the whites, gradually adding half the sugar—about 7 tablespoons.

Pour in the lemon juice and fold it through.

Whip the yolks with the remaining sugar, another 7 tablespoons.

Divide the whites in half. Mix one portion with the yolks, folding gently.

Fold the flour and lemon zest into that same mixture.

Now gently fold in the reserved egg whites.

Bake at 350°F for about 30 minutes.

Whip the cream, fold in the condensed milk, then whip again.

Set aside a portion of the cream in a separate bowl for leveling and the outer layer.

Stir the yogurt into the remaining cream and mix well.

Slice the sponge into three layers, brush with syrup, and assemble the cake.

For the glaze, combine sugar, cocoa, and milk. Heat until it just starts to bubble.

Turn off the heat, stir in the butter, and mix through.