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Lemon-lime meringue cake
Lemon-lime meringue cake
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Prep Time:
220 minutes
Cook Time:
98 minutes
Total Time:
318 minutes
Lemon and lime zest elevate this dessert beautifully!
Ingredients:
  • 250g butter, chopped
  • 3 tsp finely grated lime rind
  • 180g white chocolate, chopped
  • 285.95 gm caster sugar
  • 193.13 gm milk
  • 375.00 ml plain flour, sifted
  • 75.00 gm self-raising flour, sifted
  • 2 eggs
  • 280g jar lemon butter
  • 4 eggwhites
Instructions:
  • Preheat oven to 160°C/140°C fan-forced. Grease and line a 6cm-deep, 22cm round cake pan with 2 layers of baking paper. In a saucepan over medium heat, combine butter, lime rind, chocolate, sugar, and milk. Stir constantly for 5 minutes until everything is melted and sugar is dissolved. Allow to cool for 15 minutes.
  • Combine the flours and eggs by whisking them together until fully incorporated. Pour the mixture into the prepared pan and bake for 1 hour and 30 minutes, or until a skewer inserted in the center of the cake comes out clean. If the cake is browning too quickly, loosely cover it with foil during baking. Allow the cake to cool in the pan.
  • 1. Slice the cake into 3 equal layers. Lay the base on a tray or heatproof plate. Smear 1/4 cup of lemon butter on it. Add the middle layer and repeat with another 1/4 cup of lemon butter. Place the top layer and spread the rest of the lemon butter over the top and sides of the cake. Chill in the refrigerator for 15 minutes.
  • Preheat your oven to 250°C/230°C fan-forced. Whip egg whites with an electric mixer until soft peaks form, then add sugar and beat until dissolved. Spread the mixture over the cake, gently creating spikes with your fingertips. Bake for 2 to 3 minutes until meringue turns golden. Allow it to stand for 5 minutes before serving.

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