Lemon Meringue Cake
So while on vacation in New Zealand I pickec up a copy of their DISH food magazine. :) What deliciousness there was to be found among the pages!! I might have to get myself an online subscription!
One recipe that absolutely screamed out loud to be made was the lemon meringue cake. I am a major fan of lemon meringue pie and this seemed like a cool twist. Instead of a custardy lemon filling, the marshmallowy meringue tops a lemon cake. :)
The meringue on my cake was not stiff enough which is why my cake looks a little lopsided. lol. I am not sure if I didn't let it whip enough... (need to work more on my meringue skills). Also, the recipe has a syrup which you pour onto the sponge before you add the meringue. I will add the ingredients below but I would recommend ditching it, I was so excited to build the cake that I forgot to add the syrup to the bottom 2 layers. I think that there is enough sugar in the sponge layers to make the cake sweet enough. Doesn't need the syrup. But that's just me!
So here is the recipe
- 350g softened butter
- 350g Self raising flour
- 350g castor sugar
- 2 tsp baking powder
- pinch salt
- zest of 2 lemons
- 2 tbls lemon juice
- zest of 1 orange (I didn't have oranges so used 1 tsp orange essence)
- 1 tsp vanilla
- 6 eggs
To make the cake, the recipe says to just combine all the ingredients.
I creamed the butter and sugar first, just cos that's what I am used to.
This bakes in a 170 degree oven for about 20-25 min in two regular cake tins. The recipe says to use two 20cm x 5cm deep round tins but I haven't the foggiest if mine are that size... I assume so.
A note on the cake tins... I cut a circle of baking paper to line the bottom, because no matter if I use an entire tin of spray and cook, my cakes ALWAYS stick to the bottom. The baking paper is miracle stuff!
The syrup... if you want to add is:
- 1 cup castor sugar
- 1/4 cup water
- 1/3 cup lemon juice
- zest of 1 lemon
Disolve all together, bring to boil, Simmer for 5 min, cool! - Voila.
Once the cakes are properly cooled, cut each in half so you have 4 layers. You might want to level the cakes if the centre has rised quite a bit. This helps so the cake doesn't have a sort of Christmas Tree effect and makes the cake look more even. :)
The layers get sandwhiched with a sort of lemon cream. The recipe used ricotta, lemon curd and sour cream. We don't really have ricotta so readily available here... and I didn't want to buy a whole tub of sour cream for 1 tablespoon, so I sort of made my own filling.
- 1 tub cream cheese
- 1/2 sachet orly whip, whipped
- 1 tablespoon lemon juice
- zest 1 lemon
- and icing sugar.
There is no measurement here since it is used to get the desired thickness of the filling. It should be thick enough to spread between the layers of the cake.
Place the cake on an oven proof serving dish if you have. Layer the cake and filling. And then top with the meringue. Mine should have been much thicker!
- 4 egg whites
- 1 tsp lemon juice
- 1 cup castor sugar
Beat the egg whites and lemon juice till the soft peak stage, add the sugar gradually till the mixture is thick and glossy :)
Top the cake and place into a 200 degree oven for about 10 -15 min till the meringue is nice and brown.
This then needs to set in the fridge for at least an hour before serving. :)
Goes really well with ice cream!