LEMON MERINGUE CAKE

I've made a lemon meringue pie once or twice, and they are such a pain when making the entire pie from scratch... curd & all! I heard a rumour that the ever beautiful, Nigella had an easy-peasy recipe for a lemon meringue cake that I just have to try. Think caramelized meringue sitting atop some perfect spongey layers with gooey lemon curd dripping down the sides. I'm drooling already! 

This is one recipe I had to share and, cannot wait to create! 

Happy baking, 

- O&O

1 ¼ sticks very soft unsalted butter

4 large eggs (separated)

1 ½ cups superfine sugar (plus 1 teaspoon)

¾ cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

zest of 1 lemon

4 teaspoons lemon juice

2 teaspoons milk

½ teaspoon cream of tartar

⅔ cup heavy cream (or whipping cream)

5 ¼ oz good quality lemon curd

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

+ Mix the egg yolks, 100g / ½ cup of the sugar, the butter, flour, cornstarch, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.

+ Divide the mixture between the prepared tins. You will think you don't even have enough to cover the bottom of the tins, but don't panic. Spread calmly with a rubber spatula until smooth.

+ Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g / 1 cup of sugar. 

+ Divide the whisked whites between the two sponge-filled tins, pouring or, more accurately, spreading the meringue straight on top of the cake batter.

+ Smooth 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.

+ With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.

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

+ Whisk the heavy 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 cake, bronze-peaked meringue uppermost.