Difficulty

Medium

Lemon sesame travel cake

Name: Lemon sesame travel cake
Yield: 12 servings

Aromatic and tender lemon and black sesame sponge cake with a delicious lemon curd and white chocolate coating

Lemon Curd

Chocolate Coating

Lemon-sesame cake

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Ingredients

Yields

12 servings

Featured ingredients:

White Chocolate

Callebaut 28%

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Lemon Curd

125 g mascarpone
100 g eggs (2)
75 g vanilla sugar
50 g lemon juice
50 g butter
10 g cornflour
4 g lemon zest (½ lemon)
1 g salt

Sponge Cake Batter

250 g eggs (5)
225 g vanilla or white sugar
225 g plain flour
100 g sour cream or crème fraîche
75 g sunflower or neutral oil
75 g butter
60 g lemon juice
50 g black sesame seeds
40 g whole milk
20 g lemon zest (2)
12 g baking powder

White Chocolate Coating

200 g white chocolate
30 g sunflower or neutral oil
15 g black sesame seeds

Directions

Prep. time

35m

Featured tools:

Stand mixer

Mix, knead, whisk

Travel cake pan

30 x 12 x 7 cm non-stick

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Lemon Curd
- 125 g mascarpone
- 100 g eggs (2)
- 75 g vanilla sugar
- 50 g lemon juice
- 50 g butter
- 10 g cornflour
- 4 g lemon zest (½ lemon)
- 1 g salt
- Start by melting the butter in a saucepan over medium heat.
- Next, add the lemon juice, sugar, eggs, cornflour, lemon zest and salt. Stirring constantly with a whisk, cook until the mixture thickens, reaching around 84 °C.
- Remove from the heat, add the mascarpone and emulsify the mixture using a hand whisk.
- Transfer the cream to a container, cover it with cling film in contact with the surface, and chill in the fridge for at least 2 hours.
Sponge Cake Batter
- 250 g eggs (5)
- 225 g vanilla or white sugar
- 225 g plain flour
- 100 g sour cream or crème fraîche
- 75 g sunflower or neutral oil
- 75 g butter
- 60 g lemon juice
- 50 g black sesame seeds
- 40 g whole milk
- 20 g lemon zest (2)
- 12 g baking powder
- In a bowl, melt the butter and add the eggs, oil and sugar. Beat vigorously with a whisk until fully combined.
- Then add the milk, lemon juice, sour cream or crème fraîche, and lemon zest.
- Separately, sift the flour together with the baking powder.
- Using a whisk, incorporate the flour mixture into the previous preparation and add the black sesame seeds.
- Pour the mixture into a 30×12×7 cm rectangular tin lined with baking paper, and spread it out evenly.
- Bake with top and bottom heat for 35 minutes at 170 °C.
- Once done, allow it to cool for a few minutes, then remove from the tin.
White Chocolate Coating
- 200 g white chocolate
- 30 g sunflower or neutral oil
- 15 g black sesame seeds
- First, melt the white chocolate.
- Then add the oil and whisk well until fully incorporated.
- Next, add the black sesame seeds and mix. Set aside.
Assembly
- Start by taking the lemon cream out of the fridge and placing it into a piping bag fitted with a plain 2 cm nozzle.
- Next, pipe the cream over the top of the sponge and smooth it out with a spatula, creating a rounded shape.
- Then warm the chocolate coating to 28 °C, place the sponge on a wire rack and cover it completely.
- Place the cake on a serving plate and allow the chocolate to fully set.
- Store at room temperature in a cool, dry place.

Lemon Curd

125 g mascarpone
100 g eggs (2)
75 g vanilla sugar
50 g lemon juice
50 g butter
10 g cornflour
4 g lemon zest (½ lemon)
1 g salt

Sponge Cake Batter

250 g eggs (5)
225 g vanilla or white sugar
225 g plain flour
100 g sour cream or crème fraîche
75 g sunflower or neutral oil
75 g butter
60 g lemon juice
50 g black sesame seeds
40 g whole milk
20 g lemon zest (2)
12 g baking powder

White Chocolate Coating

200 g white chocolate
30 g sunflower or neutral oil
15 g black sesame seeds

Lemon sesame travel cake

Featured ingredients:

White Chocolate

Lemon Curd

Sponge Cake Batter

White Chocolate Coating

Featured tools:

Stand mixer

Travel cake pan

Decorating nozzle tips

Lemon Curd

125 g mascarpone
100 g eggs (2)
75 g vanilla sugar
50 g lemon juice
50 g butter
10 g cornflour
4 g lemon zest (½ lemon)
1 g salt

Sponge Cake Batter

250 g eggs (5)
225 g vanilla or white sugar
225 g plain flour
100 g sour cream or crème fraîche
75 g sunflower or neutral oil
75 g butter
60 g lemon juice
50 g black sesame seeds
40 g whole milk
20 g lemon zest (2)
12 g baking powder

White Chocolate Coating

200 g white chocolate
30 g sunflower or neutral oil
15 g black sesame seeds

Assembly

Financiers

Lemon ginger cupcakes

Lime coconut cake

Lemon-sesame cake

Lemon sesame travel cake

Featured ingredients:

White Chocolate

Lemon Curd

Sponge Cake Batter

White Chocolate Coating

Featured tools:

Stand mixer

Travel cake pan

Decorating nozzle tips

Lemon Curd 125 g mascarpone 100 g eggs (2) 75 g vanilla sugar 50 g lemon juice 50 g butter 10 g cornflour 4 g lemon zest (½ lemon) 1 g salt

Sponge Cake Batter 250 g eggs (5) 225 g vanilla or white sugar 225 g plain flour 100 g sour cream or crème fraîche 75 g sunflower or neutral oil 75 g butter 60 g lemon juice 50 g black sesame seeds 40 g whole milk 20 g lemon zest (2) 12 g baking powder

White Chocolate Coating 200 g white chocolate 30 g sunflower or neutral oil 15 g black sesame seeds

Assembly

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Lemon Curd

125 g mascarpone
100 g eggs (2)
75 g vanilla sugar
50 g lemon juice
50 g butter
10 g cornflour
4 g lemon zest (½ lemon)
1 g salt

Sponge Cake Batter

250 g eggs (5)
225 g vanilla or white sugar
225 g plain flour
100 g sour cream or crème fraîche
75 g sunflower or neutral oil
75 g butter
60 g lemon juice
50 g black sesame seeds
40 g whole milk
20 g lemon zest (2)
12 g baking powder

White Chocolate Coating

200 g white chocolate
30 g sunflower or neutral oil
15 g black sesame seeds