Paradise cake with lemon custard

Whisk the egg yolks in a bowl with half of the sugar until frothy. In another bowl, whisk the egg whites with the other half of the sugar until the mixture forms soft peaks. Fold the two mixtures together using a spatula. Sift the flours and baking powder and fold into the egg mixture. Add the melted butter and grated lemon zest. Continue folding until the mixture is soft, fluffy and free from lumps. Bake

To make the custard

While the cake is in the oven, begin preparing the custard.

Put the milk and lemon zest in a saucepan and bring to the boil. Combine the eggs, sugar and cornflour in a bowl until smooth and velvety. Remove the milk from the heat, add the egg mixture and heat over a low flame to no more than 82°C. Remove the custard from the heat, cover the surface with cling film and leave to cool.

When the cake and the custard are ready, slice the cake in half horizontally and sandwich the top and bottom together with the lemon custard. Dust the top of the cake with powdered sugar and chill the cake in the refrigerator for around an hour and a half. Serve.

The recipe is for one cake of diameter 24 cm.

Chef's tip: When the cake is cooked, leave it to rest in the oven for further 10 minutes without opening the door.