Monday, 24 March 2008

Lemon Meringue Cake


I think this cake from Nigella Lawson's Feast is the perfect dessert for Easter Sunday lunch. The fresh lemon flavour counteracts the sweetness of the meringue. The colour too has everything to do with the season. Very easy to make which is an added bonus if you are having company and lots of other things to prepare. Although it does not state in the book, you can make the sponge meringue cakes the day before, wrap in foil and assemble when required. Another bonus. I used the microwave Lemon Curd for this and it was lovely. Just the right consistency for spreading and beautifully tangy. I also altered the sponge recipe slightly in that Instead of four teaspoons lemon juice I added the juice of a whole lemon. I also used soft margarine instead of butter. This made a batter that could be poured into the tins and a much more moist result.

Lemon Meringue Cake

125gms/4oz very soft butter
4 eggs separated
300gms/11oz +1teasp caster sugar
100gms/4oz plain flour
25gms/1oz cornflour
1 teasp baking powder
1/2 teasp bicarbonate of soda
Zest of a lemon
4 teasps lemon juice
2 teasps milk
1/2 teasp cream of tartar
150mls/5fl.oz double or whipping cream
150gms/5oz lemon curd

Two greased and lined 21cm/8" sandwich tins
Pre-heat oven to 200.C/400.F/Gas 6

In a food processor mix the egg yolks, 100gms/4oz of the sugar, butter, flour, cornflour, baking powder, bicarb and lemon zest. Add lemon juice and milk and process again.
Divide the mixture between the two prepared tins and spread until smooth. You may think there is not enough but don't panic there is.
Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200gms sugar.
Divide the meringue mixture between the two sponge filled tins spreading on top of the cake batter.
Smooth one flat and the other peak with the back of a spoon. Sprinkle 1 teasp sugar over the peaks.
Bake for 20-25 mins until a skewer comes out clean.
Remove cakes to a cooling rack and allow to cool completely in their tins.
Unmould the flat topped cake to a plate meringue side down.
Spread with the lemon curd and then the whipped cream.
Place the other cake half on top with the peaked meringue uppermost.



15 comments:

jaygirl said...

Brenda, that cake looks amazing, I haven't made that before, but it looks so good I will be having a go at this one.


Rita X

Anna said...

Wow! Brenda that looks amazing! My mouth is drooling LOL
xx

culinarytravelsofakitchengoddess said...

Wow Brenda!! That's stunning, ooh I could just eat a big slice right now.

I haven't tried this one, but, it's now on the 'essentials' list :)

George xx

Oh my! Apple pie! said...

Looks beautiful Brenda!
It is a great cake isn't it.

Anonymous said...

Your cake looks so good, better then the one in the book! Hope you enjoyed it. Jeannette

Rhyleysgranny said...

Thank you for your kind comments. It looks a stunning cake but with minimum effort required. Always a bonus in my book.
XXX

Laura @ Hungry and Frozen said...

Margarine!! *weeps* just kidding ;) you know I'm butter all the way. It certainly seems to have worked for you - that cake is utterly gorgeous, seriously beautiful! I imagine the contrast between all the textures would be delicious. I've been wanting to try it forever but always thought I would muck it up, but perhaps I'll give it a go soon. Lovely cakestand, by the way!

Linda F said...

Fabulous cake Brenda, and looks so stunning on that cake plate too! I just know I am going to have to make this now....

Sarah Nicole said...

I made it for Easter too! Gosh it taste delicious doesn't it. I followed Nigella's lemon curd recipe in How to Eat. I must remember to try and make Rita's recipe. I'm starting to favor lemon curd over chocolate... really! :) Anyway, lovely blog Granny. Keep up the great work!

xoxo
Sarah

Kerry said...

Brenda, that cake looks amazing. Loving your blog

Anonymous said...

Would you look at that!!! I am gobsmacked. Absolutely lovely looking.

Karens Kitchen

Kelly-Jane said...

Oh wow, it's perfect, any left for me please? :)

Pixie said...

Hi Granny :)

Lovely blog, Maria directed me your way. I've seen this cake 3x thus far and yours looks absolutely gorgeous!

Anonymous said...

I made this cake today. I thought the meringue would be crispy. But it turned out very soft just like the pie meringue. Is that how its suppose to be???

Rhyleysgranny said...

Anonymous Hello and thank you for dropping in. The meringue is crispy on the outside but like marshmallow on the inside. I expect yes it would be like pie meringue as it is baked in a similar fashion. Definitely not like meringue which is cooked at a low temperature to dry it out and make it crispy. Hope that helps :)