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Meringue and lemon meringue layer cake recipe
Meringue and lemon meringue layer cake recipe
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Lemon-packed cake with zesty curd topping for a burst of citrus flavor in every bite.
Ingredients:
  • 250g butter, softened
  • 660.00g caster sugar
  • 40.00 ml finely grated mandarin rind
  • 4.00 tsp finely grated lemon rind
  • 4 Free Range Eggs
  • 260g self-raising flour
  • 80g sour cream
  • 600ml Thickened Cream
  • Mandarin slices, to decorate
  • 100g butter, chopped
  • 2 Free Range Eggs, lightly whisked
  • 60ml mandarin juice
  • 60ml lemon juice
  • 4 Free Range Egg whites
Instructions:
  • In a medium saucepan over medium heat, melt together butter, sugar, egg, mandarin rind, lemon rind, mandarin juice, and lemon juice. Stir constantly for 5-7 mins until the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl, cover with plastic wrap, and refrigerate for 2 hours to chill.
  • First, preheat the oven to 180°C. Grease two 22cm (base measurement) springform pans and line them with 2 layers of baking paper. Next, using an electric mixer, beat the butter, sugar, mandarin rind, and lemon rind in a bowl until pale and creamy. Then, add the eggs one at a time, beating well after each addition. Stir in the flour and sour cream. Finally, divide the mixture evenly among the prepared pans and smooth the surface before baking.
  • For the meringue, whip egg whites in a clean, dry bowl with an electric mixer until soft peaks form. Slowly incorporate sugar, 1 tablespoon at a time, whisking thoroughly after each addition until sugar dissolves and meringue is shiny. Spread evenly over the cake mixture in pans, smooth the top, and bake for 40-45 minutes until a skewer comes out clean. Let it sit for 15 minutes before transferring to a wire rack to cool.
  • Whip thickened cream in a clean electric mixer until soft peaks form. Gently swirl in citrus curd. Place one cake on a plate and spread half of the cream mixture on top. Add the remaining cake and decorate with the rest of the cream, citrus curd, and mandarin slices.

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