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Ingredients
- Lemon Curd
- 2 tsp (10 mL) gelatin
- 3 tbsp (45 mL) ) each; cold water (60ºF/16ºC) and hot water (120ºF/49ºC)
- 1 tbsp (15 mL) finely grated lemon rind
- 1/2 cup (125 mL) lemon juice, freshly squeezed
- 3/4 cup (175 mL) granulated sugar
- 4 egg yolks
- 3/4 cup (175 mL) Carnation® Regular or 2% Evaporated Milk
- Cake
- 3/4 cup (175 mL) Naturegg™ Simply Egg Whites™, well shaken
- 1 cup (250 mL) Carnation Regular or 2% Evaporated Milk, divided
- 2 tsp (10 mL) vanilla extract
- 3 cups (750 mL) Robin Hood® Best for Cake and Pastry Flour
- 1 ½ cups (375 mL) granulated sugar
- 4 tsp (20 mL) baking powder
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) unsalted butter, softened
- Meringue
- 1 cup (250 mL) granulated sugar
- 3/4 cup (175 mL) Naturegg™ Simply Egg Whites™, well shaken
Preparation
Step 1
. Preheat oven to 350°F (180°C). Lightly grease two 8” (22 cm) round cake pans. Line bottoms with rounds of parchment paper.
2. Lemon Curd: In a small bowl, dissolve gelatin with cold water followed by hot water, stirring until completely dissolved. Reserve.
3. In a saucepan, whisk rind, juice, sugar and yolks. Cook over medium-low heat, whisking, until thickened. Stir in evaporated milk and gelatin mixture. Pour into bowl, cover with plastic and chill for 4 hours up to 4 days.
4. Cake: Whisk together egg whites, ¼ cup (50 mL) evaporated milk and vanilla.
5. In a large bowl, combine flour, sugar, baking powder and salt. Using electric beaters mix in butter and remaining evaporated milk until batter is moist. Beat for 1 ½ minutes. In 3 additions, mix in egg white mixture until well combined and transfer to prepared pans. Bake for 25 - 35 minutes or until a toothpick inserted in centre comes out clean. Cool in pans on rack.
6. Meringue: In top of double boiler over medium heat, whisk ingredients together. Cook, whisking, until sugar dissolves and mixture is warm (about 110°F/45°C). Transfer mixture to bowl and beat mixture on high for 10 minutes or until meringue is thick and shiny.
7. Assembly: Cut each cake in half horizontally. Place first layer on plate, cut side up. Spread with 1/3 of lemon curd. Repeat with remaining layers and curd. Ice sides and top of cake with prepared meringue, tapping meringue with the back of a spoon to make peaks in the meringue.