Wednesday, 12 June 2013

Lemon Meringue Cake

Being the huge fan of lemon meringue that I am, I couldn’t not try out this recipe I found in a magazine.  I’m afraid I tore the page out and now have no idea which magazine it was to pass on credit.

The recipe for the cake was fairly simple.  I know six eggs sounds a lot for a sponge cake but I’ve found that the cake is always fluffier the more eggs there are.

So I’m putting the recipe below and will add any comments as I go along.

Serves 6
Prep: 1 hour
Cook: 30 mins

6 eggs, room temp
¾ cup castor sugar
2tsps finely grated lemon rind
1 cup plain flour
50g unsalted butter, melted
2/3 cup lemon curd (I would recommend more if you have it)

(I cheated here and just did regular meringue as you would for a lemon meringue pie, I didn’t have the glucose or blowtorch to do it this way)
¾ cup castor sugar
1 tblsp liquid glucose
2 tblsps water
3 egg whites, room temp

1.   Grease a 22cm round and 7cm deep cake pan. (Mine was shallower so I baked two cakes).  Line with baking paper.
2.   Beat eggs, sugar and rind in a large bowl of electric mixer for 8 to 10 minutes, until thick and triple in size.  Fold in sifted flour.  Transfer ½ cup of the mixture into a small bowl.  Stir in the butter.  Fold back into the egg mixture (no whisk or you will lose the frothiness you’ve created).  Pour into the prepared tin.

3.   Cook on moderately slow oven (160C) for about 30 minutes (mine were for less as they weren’t as deep) or until the cake is golden brown and coming away from the sides of the tin.  Stand for 5 mins before turning out onto wire rack.
4.   To make the Italian meringue, combine sugar, glucose and water in small heavy-based saucepan.  Stir gently over low heat until dissolved.  Bring to the boil.  Place candy thermometer into boiling syrup.  Boil, without stirring for about 4 mins, or until temperature reaches 121C (hard boil stage).
5.   Meanwhile, beat the egg whites in a large bowl of an electric mixer until soft peaks form.  Don’t overbeat.  Beating on a medium speed, slowly pour hot syrup steadily into egg whites.  Continue to beat for 8 to 10 mins, or until meringue is cold. 

6.   To assemble, cut cake horizontally into three even layers (I had four as I had two cakes).  Sandwich together with curd (I’d use more next time) on a serving plate.  Spread 1¼ cups of meringue over the top and side of the cake. Using a 2cm plain nozzle, pipe the rest onto the top of the cake.  (I just spread the whole amount and used a fork to ‘peak’ it).   Use a blow torch to brown meringue just before serving. (You could use the grill but won’t really reach the sides of the cake).


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