Recipe: Lemon Meringue Cake

Here’s a recipe I tried for a recent family party.  It was my first go at a Nigella Lawson recipe and honestly it went pear-shaped!  It disappoints me when my baking doesn’t turn out right because I follow the recipes religiously, some take a lot of time and the ingredients are always cheap.  I won’t be rushing out to try another and will stick to my trusted Mary Berry recipes!

What you need:

Makes 8 slices

125g very soft unsalted butter
4 large eggs (separated)
300g caster sugar (+ 1 tsp)
100g plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
25g cornflour
½ tsp cream of tartar
150ml double or whipping cream
Zest of 1 lemon
4 tsp lemon juice
150g lemon curd
2 tsp milk

What you do:

  • Preheat your oven to gas mark 6/200°C/180°C Fan/400ºF.
  • Grease and line 2 x 8″ sandwich tins.
  • Mix the egg yolks, 100g of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a mixer.
  • Add the lemon juice and milk and mix again.
  • Divide the mixture between the prepared tins. it will look like you don’t have enough to cover the bottom of the tins as it’s a thick mixture. Spread with a rubber spatula until smooth.
  • Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g of sugar.
  • Divide the whisked whites between the two sponge-filled tins, spreading the meringue straight on top of the cake batter.
  • Smooth one flat with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks.
  • Bake for 20-25 minutes. Mine took 45mins because the cake batter wasn’t cooked and was then overdone – be wary of time!
  • With a knife or cocktail stick, pierce the cake that has the flat meringue topping to check it’s cooked all through. No sponge mixture should stick to your knife.
  • Sit the cake tins on top of a wire rack and leave them to cool completely in the tins.
  • Place the flat-topped one on to a cake stand or plate, meringue side down.
  • Whisk the double 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.

I was told that the cake was a success but I’m doubtful! I did have a little taste before I sent it on its way, and, it did taste better than it looked!  But I was really disappointed that the cake part was so overdone yet I’d checked it so many times and the stick kept coming out soggy! Aaarrgghhhh

Until next time…Happy Baking!

2 Comments

  1. 29th July 2018 / 6:01 pm

    I bet it tasted terrific! 🙂
    And too right about ingredients not being cheap. Sugar has skyrocketed in price recently 🙁 Makes it even more annoying when your time and effort don’t always produce the result you wanted!!

    • Lindsay | Bookboodle
      Author
      1st August 2018 / 7:29 pm

      It was ok but it could have been so much better!
      I hadn’t noticed the sugar costs to be fair, it’s been ages since I bought any as my baking has really decreased lately:(

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