LEMON MERINGUE CAKE
Tangy sweet and irresistibly light and airy, this lemon cake is bursting with zesty lemon. This light sponge cake is infused with lemon zest, juice and lemon curd, and then filled with a velvety smooth Swiss meringue icing.
This beautiful lemon cake will sure brighten everyone’s day no matter how gloomy it looks outside.
This lemon cake is every citrus-lover’s dream!!
The best part about this cake is that you can make this cake in advance. In stages, if you want. You can bake the cake a day or two in advance (and the sponge cake freezes really well!)
KEEP SCROLLING DOWN FOR THE RECIPE
So what makes this lemon cake so spectacular? A layer of lemon curd adds a burst of lemon flavour and the swiss meringue icing is light and airy.
Prep time: 20 mins
Cook time: 30 mins
Makes: 12 slices
LEMON MERINGUE CAKE
INGREDIENTS
For the cake:
275g softened butter
275g caster sugar
275g self raising flour
1/2 tsp baking powder
1/4 tsp salt
4 eggs
3 tbsp lemon juice
Zest of 3 lemons
For the filling:
Lemon curd
For the Swiss meringue Icing:
3 egg whites
200g caster sugar
METHOD
Preheat the oven to 180C/350F/Gas 4 (160C fan). Line and grease 2 x 20cm/8 in round sponge tins.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate bowl, mix together the butter and sugar until pale and fluffy. Add in the eggs one at a time, while mixing to combine.
Add in your flour mixture and fold it in gently. Next add in the lemon juice and zest. Stir until just combined.
Once all of your wet ingredients are mixed together, gently fold in the dry ingredients and the chocolate chips.
Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden brown and just shrinking from the edge of the tins.
Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack.
For the swiss meringue icing, in a stand mixer bowl, add the egg white and caster sugar. Place over a sauce pan with simmering water and mix together until the sugar has dissolved. Once this is done, place the mixing bowl in the mixing stand and with a balloon whisk, whisk until pale and fluffy.
To assemble the cake, place one cake on a cake stand, layer the top with lemon curd, add the other cake on top and then pipe or spread the swiss meringue icing all over the cake. You can be as creative as you like and create swirls. Once this is done, use a blow torch, torch around the cake gently to toast the outside to create that meringue look.
This cake can last for 3 days stored in a large cake tin at room temperature or in the fridge.
This beautiful lemon cake will sure brighten everyone’s day no matter how gloomy it looks outside.
This lemon cake is every citrus-lover’s dream!!
The best part about this cake is that you can make this cake in advance. In stages, if you want. You can bake the cake a day or two in advance (and the sponge cake freezes really well!)
KEEP SCROLLING DOWN FOR THE RECIPE
So what makes this lemon cake so spectacular? A layer of lemon curd adds a burst of lemon flavour and the swiss meringue icing is light and airy.
Prep time: 20 mins
Cook time: 30 mins
Makes: 12 slices
LEMON MERINGUE CAKE
INGREDIENTS
For the cake:
275g softened butter
275g caster sugar
275g self raising flour
1/2 tsp baking powder
1/4 tsp salt
4 eggs
3 tbsp lemon juice
Zest of 3 lemons
For the filling:
Lemon curd
For the Swiss meringue Icing:
3 egg whites
200g caster sugar
METHOD
Preheat the oven to 180C/350F/Gas 4 (160C fan). Line and grease 2 x 20cm/8 in round sponge tins.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate bowl, mix together the butter and sugar until pale and fluffy. Add in the eggs one at a time, while mixing to combine.
Add in your flour mixture and fold it in gently. Next add in the lemon juice and zest. Stir until just combined.
Once all of your wet ingredients are mixed together, gently fold in the dry ingredients and the chocolate chips.
Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden brown and just shrinking from the edge of the tins.
Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack.
For the swiss meringue icing, in a stand mixer bowl, add the egg white and caster sugar. Place over a sauce pan with simmering water and mix together until the sugar has dissolved. Once this is done, place the mixing bowl in the mixing stand and with a balloon whisk, whisk until pale and fluffy.
To assemble the cake, place one cake on a cake stand, layer the top with lemon curd, add the other cake on top and then pipe or spread the swiss meringue icing all over the cake. You can be as creative as you like and create swirls. Once this is done, use a blow torch, torch around the cake gently to toast the outside to create that meringue look.
This cake can last for 3 days stored in a large cake tin at room temperature or in the fridge.
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