LEMON MERINGUE CAKE

When people ask what kind of food I like to make, I never really have a concrete answer. Lots of food bloggers have a specific style of food they make – my only requirement is that it’s as homemade as possible. Aside from that, I just like making food I love to eat and sometimes that’s something healthy like these green quesadillas and sometimes that’s a huge three tiered lemon meringue cake. That’s just who I am.

Last weekend I really pushed the boat out making this cake for a family dinner. I literally spent the whole weekend testing different things out to get to the result I wanted.

Sofia Clara's lemon cakeAnd just look at this guy!

It was exactly what I had dreamed up – a 3 tiered cake version of a lemon meringue pie. Light and fluffy, and tangy and sweet, all at the same time.

Sofia Clara's lemon meringue cake3 tiered lemon meringue cake, big enough for 10-12 slices

For the lemon curd:

  • 4 tablespoons cornflour
  • 8 tablespoons sugar
  • 300ml water
  • 4 egg yolks,
  • zest and juice of 3 lemons

Mix the sugar, water and cornflour together, place on a medium heat and keep whisking until you get a thick, cloudy mixture. Remove from heat and whisk in egg yolks well. Add lemon juice and zest little by little whisking to incorporate into the mix. Place back on the heat and keep whisking for a couple of minutes until it thickens again. Remove from heat and leave to cool.

For the poppyseed sponge:

  • 345g butter
  • 345g caster sugar
  • 4 eggs
  • 345g flour
  • 3.5 teaspoons baking powder
  • 3 teaspoons poppy seeds

Preheat oven to 170°C. Grease and flour 3 20cm round baking tins. Cream together butter & sugar. Add eggs and whisk well. Fold in the sieved flour & baking powder and divide the batter equally between the 3 tins. I weighed these to get them all the same size and had 420g of batter in each. Bake for 24 minutes or until a skewer comes out clean.

For the meringue icing:

  • 175g sugar
  • 1/4 tablespoon cream of tartar
  • a pinch of salt
  • 5 tablespoons golden syrup
  • 2 tablespoons water
  • 2 egg whites

Place all ingredients in a metal mixing bowl. Place the mixing bowl over a saucepan of boiling water with about 2cm of water in it. Make sure the bowl doesn’t touch the water. Mix using electric whisks over the heat for about 7-8 minutes until white and gooey.

To assemble the cake, place on cake on the cake stand and use half the lemon curd between each layer. This will seem like a lot but you need it all to get a good ratio.

3 tiered cakeUse a pallet knife or an offset spatula to put the meringue icing on. You need to put it on in really thick layers and just drag the surface gently connecting dollops of icing until it’s all covered.

white cakeThen, use a kitchen torch to colour the meringue. Hold the kitchen torch a little way away from the meringue and don’t hover over the same spot for too long. It’s a good idea to test it out on some of the remaining meringue before starting on the cake.

Meringue cake icing recipeServe as is or with extra lemon curd for those who love a bit of tang!

3 layer lemon cakeI’m so so so happy with how this turned out! My mum took what was left of the cake into work and said that it was gone in no time! That’s definitely a sign of a good cake. :)

Have a lovely weekend! xS

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