Lemon Layer Meringue Cake

Take a traditional layer cake up a level with a burst of lemon citrus and cloudy meringue. Its sure to pack a punch.

The ingredient of Lemon Layer Meringue Cake

• 250g butter softened
• 1 cup caster sugar
• 2 teaspoon vanilla bean paste
• 4 extra large eggs
• 1 1 2 cups self raising flour
• 1 4 cup cornflour
• 1 teaspoon baking powder
• 1 4 cup milk
• 8 extra large egg yolks
• 1 cup caster sugar
• 2 3 cup lemon juice 160ml from about 4 juicy lemons
• rind of 2 lemons finely grated
• 125g butter softened
• 5 extra large egg whites
• 1 1 3 cups caster sugar
• icing sugar
• 300 ml bulla whipping cream whipped to soft peaks

The Instruction of lemon layer meringue cake

• make the lemon curd whisk egg yolks sugar juice and rind in a heatproof bowl to combine place bowl over a saucepan of simmering water do not allow the water to boil lightly whisk egg mixture continuously to stop curd cooking too quickly around the edge of the bowl continue until temperature reaches 85u2070c on a sugar thermometer or thickens to the consistency of whipped cream 25 35 minutes
• remove from heat and add butter a little at a time whisking well between additions cover surface of curd with plastic wrap and refrigerate to chill and set at least 4 hours or overnight
• preheat oven to 180c 160c fan forced lightly grease two 22cm diameter spring form cake pans and line base and sides with baking paper
• place butter sugar and vanilla in bowl of an electric mixer and beat on medium speed for 4 5 minutes or until pale and fluffy add eggs one at a time beating between each addition and scraping down sides of bowl until all incorporated
• sieve all dry ingredients into a bowl add sifted ingredients to egg mixture in two stages alternating with milk folding between additions to combine well divide batter evenly between prepared pans spreading evenly to edges set aside
• place egg whites and a pinch of salt in bowl of an electric mixer whisk on medium speed until soft peaks form 5 6 minutes then gradually add sugar whisking until meringue is glossy and sugar dissolved 5 6 minutes
• spoon meringue evenly between the cakes and swirl the meringue on one for a decorative effect on top layer then bake both turning halfway until the meringue is slightly golden 35 40 minutes or until a skewer inserted comes out clean cool completely in pans
• remove cakes from pans and carefully remove baking paper place bottom cake on serving plate spread lemon curd evenly over meringue of bottom cake serve any remaining with the cake top with whipped cream then place second cake on top decorative meringue side up dust with icing sugar and serve

Nutritions of Lemon Layer Meringue Cake

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