LEMON MERINGUE CAKE
 NIGELLA

Photograph by James Merrell

INGREDIENTS

125g very soft unsalted butter
4 eggs, separated
300g plus 1 teaspoon caster sugar
100g plain flour
25g cornflour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
zest of 1 lemon
4 teaspoons lemon juice
2 teaspoons milk
1/2 teaspoon cream of tartar
150ml double or whipping cream
150g good quality lemon curd
Serving Size : Makes 8 Slices
METHOD

1.Preheat the oven to gas mark 6/200°C. Line and butter two 21cm sandwich tins.
2.Mix the egg yolks, 100g of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process
3.again.
4.Divide the mixture between the prepared tins. You will think you don’t even have enough to cover the bottom of the tins, but don’t panic. Spread calmly with a rubber spatula until smooth.
5.Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g of sugar. Divide the whisked whites between the two sponge-filled tins, pouring or, more accurately, spreading the meringue straight on top of the cake batter.
6.Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20–25 minutes.
7.With a cake-tester, pierce the cake that has the flat meringue topping to check it’s cooked all through. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.
8.Unmould the flat-topped one on to a cake stand or plate, meringue side down.
9.Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.
ADDITIONAL INFO

After I’d made this a couple of times, it occurred to me, that if I were to fill the cakes with passionfruit curd, in place of lemon curd (which I buy, but it must be a good one) it would be particularly appropriate for Eastertime.

REVIEWS

This cake is very fun to make. I made it for my parents anniversary last year. They loved it. I really like the many layers it has. It also makes me want to always have some homemade lemon curd on hand. The one mistake I made was letting it sit too long before we ate it. The curd squished out around the sides and it wasn't as pretty, but still delicious! It's bursting with lemon flavour!

Sirona

This is a family favourite, and my son requests it as his birthday cake, its lemony, light, and a bit of a challenge but well worth it! The lemon curd must be a good one, in Aus I use Masterfoods Lemon butter.. mmm

ChocChipCookie

I'm not a great cake maker but have to say that this is a wonderful recipe - so easy! I have also made it with fresh strawberries and cream in the middle - delicious. Ginny

Mayginny

Next time you have a big family celebration - you HAVE to make this cake. They will shower rose petals were'er you walk!

OCDcook273

My Mom has made this for my birthday twice. It is the most fabulous, delicious, and GORGEOUS desert I have ever seen or eaten. I have never made it myself because I am CHICKEN (Mom is a very advanced cook), but I should! She said she followed the recipe exactly.

MillieLuv

I made this for my daughters then boyfriends family as an easter gift. They never received it as he took it straight to his bedroom and ate the whole thing in two days. Its a bit of a legend this cake.

hunkermunker

This cake is amazing, I made it for a friend's birthday at work and it has gone down a treat. Next time I make it I will make sure we eat it the same day as the meringue sinks quite a lot. I swapped out the caster sugar for golden caster sugar which gives a beautiful colour and in future I would also omit the sugar sprinkled on the top as my oven burnt this whilst the cake was not cooked. Lastly I swapped out the cream in the middle for mascapone mixed with icing sugar, lemon juice & zest and a little of the lemon curd as one of the team doesn't like cream. All in all it went down very well.

RosyPosy28

Disappointing. I made this cake for my birthday party with family. Judging by the reviews, I was expecting this cake to be fabulous, but it fell short and was very average. I'm quite an experienced baker and followed the instructions exactly, so unfortunately I wouldn't recommend it.

sam_sam

I LOVE Lemon Meringue Pie! But have to say it has been replaced by this cake as my absolute all time favorite!!! Once you know how, and are not frightened by how little batter there is to spread between the 2 tins...it is a dream to make! My friends and family are always impressed by the look and taste...and is equally scrummy as a dessert or just because!!

JuliesCakes

Not only does this cake look special but it also tastes fabulous! The recipe does produce a very small amount of batter, and you have to keep an eye on the cake during baking to make sure that the meringue is not browning too much. But it is all worth the effort! I make my own lemon curd using the recipe from Feast.

cremebrulee
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