Sponge Cake

• Preheat oven to 320ºF/160ºC.
• In a large bowl, mix the egg yolks, honey, lemon zest and vanilla extract, gradually add in the vegetable oil and beat for 3 about minutes. Add in the milk.
• In a separate bowl, sift the flour and the baking powder. Add to the egg mixture.
• In another bowl, beat the egg whites with a pinch of salt until the peak stands straight up when the beaters are lifted from the mixture.
• With a rubber spatula, gently mix about a third of the egg white mixture to the batter. Repeat the process 2 more times.
• Pour the batter into prepared pans. Bake in a water bath for about 30 minutes, until a toothpick inserted in the center of the cake comes out clean.
• Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack cool completely before frosting.

Chantilly Cream

• Pour the milk in a saucepan bring it to a simmer. In a bowl, whisk the egg yolks with stevia extract, lemon zest and vanilla. Add the sifted flour and continue stirring until well combined. Pour the hot milk over, stirring constantly.
• Bring it all back on the heat and keep stirring until the cream has thickened. Transfer it to a bowl and cover with cling film. Bring to room temperature.
• In a bowl, whip the chilled cream with the strained greek yogurt until well combined.

Assemble

• Cut the Sponge Cake into two layers.
• Place the first layer in your cake pan. Add half of the frosting and top with fruit of choice.
• Place the second layer on top and press gently. Top with the remaining frosting.
• Chill in the refrigerator for at least two hours.

Enjoy!