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The eggs must be at room temperature before starting the sponge cake, so that the mixture comes out well and the volume doubles.
We leave the flour before adding it to the mixture so that the air does not fall.
We don't mix too much when we add the flour, just a light movement from bottom to top to maintain the crispness.
The syrup must be cooled before soaking the sponge cake, otherwise the sponge cake will crumble.
Lemon curd: we mix it over low heat so that the eggs don't burn and give us an unwanted taste.
The whipped cream must be served with very cold milk, and it is preferable to serve it in a bowl that is cold (we leave it in the freezer for a while).
We assemble the cake when all the cream is cold so that it doesn't melt and lose its shape.
We leave the cake in the refrigerator for at least 2 hours before serving, so that it sets and the flavors blend.
Decoration: thin lemon slices or grated zest give an elegant look and natural flavor