Lemon Meringue cake
This is the best cake EVER! Tangy, sweet and ow so moist!
- 5 large egg whites/ plus one whole egg
- 1 cup whole milk
- 1 vanilla pod seeds removed
- 3 cups of plain flour
- 2 cups caster sugar
- 1 tablespoon + 1 teaspoon baking powder
- 1 tsp salt
- 170 g unsalted butter cut into cubes
- Vanilla Bean Frosting-
- 375 grams unsalted butter softened
- 3 cups sifted powdered sugar
- Milk (average 3-4 tbsp maybe more)
- 1 vanilla bean seeds removed (or tbsp of vanilla extract)
- 1-2 tsp of salt (this is all about the seasoning so test and add salt when needed)
- Your favourite Lemon curd (My secret lemon curd recipe On the blog now!)
- Meringue kiss ( recipe on www.coffeeandsalt.com)
Preparation time 60mins
Cooking time 120mins
Adapted from coffeeandsalt.com
Preheat oven to 180.
To make the cake start by placing all your dry ingredients into your mixer (as a posed to the traditional creaming method), then turn your mixer on low and bit by bit throw in your cubed butter until your flour resembles wet sand.
Next combined all your wet ingredients and in lots of three pour into your flour mixture (speed on low). When everything is combined mix on high for 2 minutes until your batter is light and fluffy. Pour your mixture into two 8 inch tins and bake for 20-25 minutes or until the sponge springs back when touched.
To make the frosting start by creaming your butter on high till it becomes pale and almost white (8-10minutes). Then bit by bit slowly add your sugar on low (not high or it will start snowing!) as well as your vanilla bean seeds. The mixture should be very thick now. To create that fluffy texture bit by bit add some milk until its the ideal consistency, then when everything has been added taste and add the desired amount of salt (just until you can taste it on the tip of your tongue, I like quite a lot of salt in mine! I find it balances out the sugary meringues and cake).
Onto the adorable meringue kisses! Preheat your oven to 200. On a tray lined with baking paper spread out your sugar and cook in the oven for 5 minutes (this helps the sugar dissolve into the egg whites better). While the sugar is cooking beat your egg whites until you have stiff peaks, then slowly add your warm sugar. Turn your mixer on high and beat until all the sugar has dissolved (turn your oven temp down to 100).
Prepare your pipping bag with an open tip and spoon in your meringue mixture (and try really really hard not to eat it! I failed obviously..), then simply pip on a baking paper lined tray your cute little kisses. Bake for 40-50 minutes or until a kiss comes off the tray cleanly.
Now its time to assemble the cake. On top of the first cake pip a layer of buttercream and then a layer of lemon curd, then with a handful of meringues crush over the curd. Place your next cake layer on top then repeat the next layer of buttercream. As you can see by my photos I made a ring of kisses and spooned in the remaining curd which looked proper cute but the finally touches are always down to the baker so have fun with it and create your own stylish master piece!