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.