date:Jul 17, 2014
ckly whisk in the egg yolks, vanilla and glucose. Use a spatula to fold in the combined flours. Spread the sponge mixture evenly among the lined trays. Bake for 8-10 minutes or until light golden and cooked through. Set aside to cool completely on the trays.
5. Making the chantilly: Use electric beaters to beat the crme frache, lemon zest and lemon juice in a bowl until combined. Gradually beat in the cream until firm peaks form.
6. To assemble: Line four 12cm (base measurement) lightly grease