Saturday, 21 February 2015

Lemon Meringue Cake

This cake is a simply irresistible. Adapted from Feast by Nigella Lawson. It is a cake that is sure to become a favourite! Feel free to use a store-bought lemon curd but I have included an excellent recipe for one as well.

125 grams very soft unsalted butter
 4 large eggs,separated
 300 grams caster sugar,plus 1 teaspoon
 100 grams plain flour
 25 grams cornflour
 1 teaspoon baking powder
 ½ teaspoon bicarbonate of soda
 zest of 1 lemon
 4 teaspoons lemon juice
 2 teaspoons milk 
½ teaspoon cream of tartar
 150 ml double cream 
 150 grams lemon curd


1.Preheat the oven to gas mark 6/200°C/400ºF. Line and butter two 21cm / 8 inch sandwich tins.

2.Mix the egg yolks, 100g cup of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.

3.Divide the mixture between the prepared tins.  Spread with a rubber spatula until smooth.

4.Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g. Divide the whisked whites between the two sponge-filled tins,spreading the meringue straight on top of the cake batter.

5.Smooth the one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.`

6.With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. The sponge mixture should not stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.

7.Unmould the flat-topped one on to a cake stand or plate, meringue side down.

8.Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining meringue.

Lemon Curd

100 ml freshly squeezed lemon juice from 4-6 lemon
 zest of 2 lemons, grated
100 grams caster (superfine) sugar
2 large eggs
2 egg yolks 
85 grams unsalted butter, cut into cubes


1.Save  about half the butter, mix all the ingredients in a saucepan. Cook over low heat, whisking constantly, until thickened.
2.Add the remaining butter and whisk until melted. Pour the curd through a sieve and into a bowl. Cover and let it cool to room temperature.
The curd will keep well, refrigerated, for a couple of days.

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