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3 hours 35 minutes
- 450 g plain flour
- 450 g golden caster sugar
- 20 g baking powder
- 150 g sunflower oil
- 10 large free-range egg whites, plus 8 yolks
- 4 lemons zest of
- 200 ml lemon juice (about 8 lemons)
- 1 teaspoon cream of tartar
- 10 large free-range egg yolks
- 300 g golden caster sugar
- 50 ml yuzu juice
- 180 g unsalted butter at room temperature, cubed
- 4 lemons
- 100 g golden caster sugar
- 3 large free-range egg whites (100g)
- 200 g white caster sugar
- 2 lemons finely grated zest of
- 3 large free-range egg whites
- 200 g golden caster sugar
- 250 g unsalted butter at room temperature, cubed
- Prepare the lemon curd by whisking all ingredients except the butter in a heatproof bowl. Cook over simmering water until thickened or reaches 82°C on a sugar thermometer, then gradually stir in the butter. Strain through a sieve into a container, cover with cling film, and chill. Next, preheat the oven, sift dry ingredients into a bowl, whisk wet ingredients in another bowl, combine the mixtures, and fold in whipped egg whites. Bake in greased cake tins. Make lemon confit by blanching julienned lemon zest and cooking in sugar syrup. Cool on a baking sheet. For meringue drops, whisk egg whites and sugar, pipe onto a baking sheet, top with lemon zest, and bake until crisp. Make buttercream by whipping egg whites and sugar, then adding butter and vanilla. Assemble the cake layers with lemon curd and buttercream, chill between layers. Finish by drizzling warm lemon curd around the edges, decorating with meringue drops and lemon confit.
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