Lemon Meringue Sponge Cake

Light as a feather sponge cakes sandwiched with tangy lemon curd and enrobed in pillowy torched meringue – what’s not to love?! I made this cake for my 26th birthday and it has become a favourite. It is best to make the lemon curd the day ahead and the meringue just before serving.

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Ingredients (serves 12)
Lemon Curd (makes 2 cups)
1 cup white sugar
3 eggs
1 cup fresh lemon juice (approx. 4-5 lemons)
Zest of 2 lemons
115g butter, melted

Sponge Cake
4 eggs
3/4 cup caster sugar
1 cup self-raising flour
1 tablespoon cornflour
10g butter
1/3 cup boiling water

Meringue
3 egg whites
3/4 cup white sugar
1 teaspoon vanilla extract
Kitchen blowtorch (optional)

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To make the lemon curd, whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter. Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals). Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the fridge.

To make the sponges, line and grease two deep 20cm round cake pans. Preheat oven to 180°C (160°C fan-forced).

In a large bowl, beat eggs with electric mixer until thick and foamy. Gradually add sugar, about a tablespoonful at a time, beating until sugar is dissolved between additions (total beating time approx. 10 minutes). Sift flour and cornflour together over the egg mixture. Gently fold to combine. Combine butter and water and gently fold through egg mixture.

Divide mixture evenly into prepared pans. Bake sponges about 25 minutes or until a skewer inserted comes out clean. As soon as the sponges are baked, turn out upside-down onto wire racks covered with baking paper to cool.

Once the cakes are completely cool, glue one sponge to a cake stand or serving plate using lemon curd. Spread a generous layer of lemon curd over the top of the cake and gently place the second sponge on top, taking care not to squeeze out too much of the curd from the middle (scrape away any excess from the sides).

To make the meringue, use electric beaters to whisk the egg whites and sugar in a large heat-proof bowl until frothy. Fill a medium saucepan with a few inches of water and place over a medium heat. Place the mixing bowl on top of the saucepan to create a double boiler. Whisking constantly with the beaters, heat the egg white mixture until the sugar dissolves completely and it is warm to the touch. Take the bowl off the saucepan, add the vanilla and mix on high until you have medium-stiff glossy peaks.

Working quickly, heap the meringue mixture onto the top of your sponge cake and gently spread down the edges with a metal spatula until the cake is completely covered. Create some texture with the meringue on the sides and top of the cake (this is one time where you don’t want it to be perfectly smooth). Use a blowtorch on low-medium to toast the meringue until it is your desired colour. Serve immediately.

Note: the cake is best eaten on the day it is made as the meringue changes texture, however it is still good the following day. Store covered at room temperature.

70EE0982-1FB5-4191-8F81-B888612A48AB_1_105_cLemon curd adapted from My Baking Addiction microwave lemon curd.
Sponge cake adapted from the Australian Women’s Weekly ‘Best Ever Sponge Cake’.
Meringue icing adapted from The Cake Blog lemon meringue cake.

Celebration Sponge Cake

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I made this sponge cake over the weekend for my Grandma’s 80th Birthday. I really wanted to make something special as it is widely accepted that my Grandma is one of the most amazing humans on the planet (really, she’s exceptional). This cake looked amazing, tasted delicious and is very adaptable – you can use any fruit that’s in season to put on top, and fill it with anything you like. If I was in a rush I would even be inclined to buy a sponge cake, cut in half and decorate it to get the effect with minimal time and effort.

Ingredients
For the sponge: 
3 eggs, separated
1 cup caster sugar
½ cup cold water
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup plain flour
1 tbsp cornflour

For the sweetened, thickened cream:
500ml thickened cream
Icing sugar (to taste)
Vanilla extract (to taste)

For the jam: https://bakerholicsanonymous.wordpress.com/recipes-2/frostings-icing-condiments/raspberry-jam/, alternatively you can use store bought (but it is likely to be sweeter)

For decorating: 
2 punnets fresh strawberries
1 punnet fresh raspberries
1 punnet fresh blueberries
1 pomegranate
Fresh mint

For the macarons: https://bakerholicsanonymous.wordpress.com/recipes-2/cookies-biscuits-macarons/raspberry-macarons/ (with the raspberry jam to sandwich)

Method
Make the raspberry jam according to instructions.

If desired, make the macarons according to instructions. Sandwich with some of the jam.

For the sponge: 

Preheat oven to 160°C (fan-forced). Grease two 20cm round, shallow tins and line the bases with baking paper.

Use electric beaters to beat the egg yolks, sugar, water, and vanilla for approximately 10 minutes, until very pale and thick. Wash the beaters and then, in a separate bowl, beat the egg whites and baking powder until stiff peaks form.

Fold the sifted flours into the yolk mixture and then gently mix in the egg whites.

Divide evenly between the tins and bake for 20 minutes or until springy in the centre and the cake has come away from the sides of the tins.

Gently turn cakes, face up, onto wire cooling racks with clean tea towels on them (this stops the wire from denting your cakes). Leave to cool entirely.

For the Cream

Add cream, icing sugar (to taste) and vanilla extract (to taste) into a large stick blender/master container (or bowl) and blend until the cream is very thick.

To Assemble 

Lay one of your sponges top-down on your serving platter.

Spread with raspberry jam (or desired filling).

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Spread a generous layer of whipped cream on top.

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Top with strawberry slices, chopped evenly.

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Gently place the other sponge, top-side up onto the cake.

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Top liberally with cream and spread it evenly, right out to the edge (but not down the edge, you still want to see the cake).

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Top with fruit and mint leaves (the more the better often for aesthetics – and flavour!) And, if desired, place macarons with a blob of cream and a raspberry on top, evenly around the cake.

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Enjoy!

Recipe from Grandma