Lemon Meringue Cake

By á-27767

Ingredients

• 1 cup sifted flour (not self-rising), plus 2 tablespoons
• 1 1/2 teaspoons baking powder
• 1/4 teaspoons salt
• 3 large eggs, separated, room temperature
• 3/4 cup superfine sugar
• 1/4 cup vegetable oil
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 4 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• pinch of cream of tartar

Preparation

Step 1

1. Heat ove to 325 degrees F. Sift together flour, baking powder and salt twice. Set aside.

2. Place egg yolks in the large bowl. Beat on medium high until pale and foamy for 3 to 5 minutes. Gradually add 1/2 cup sugar, beating until very pale and fluffy, 5 to 7 minutes.

3. Add oil in steady stream. Add zests; beat for one minute. Reduce speed to medium low, add flour mixture alternately with juices, flour in 4 parts, juice in 3 parts, beginning and ending with flour. Set aside.

4. In clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.

5. Stir a quarter of egg whites into flour-yolk mix. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until golden brown, and cake tester comes out clean, about 40 minutes.

6. Remove cake from oven, invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove from pan. Turn upside down onto a cake round slightly smaller than cake, slice horizontally into 3 layers using serrated knife.

7. Spread half the filling on bottom layer, cover with middle cake layer. Spread remaining filling on middle layer, and cover with top cake layer. Refrigerate overnight, or until set. Brush off excess crumbs with dry pastry brush.

8. Heat oven to 400 degrees F. Prepare meringue, and spread all over cake, swirling with icing spatula as desired. Set cake aside, still on cake round, on an oiled baking sheet and place in oven. Bake, watching carefully, until meringue is brown around edges, beginning to brown everywhere. Transfer to serving plate and serve as soon as possible. Slice using knife dipped in hot water and wiped dry.