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Categories:
butter eggs sugar flour cornstarch baking powder baking soda lemon lemon juice milk cream of tartar whipping cream Lemon Curd
Viewed: 18 - Published at: 5 years agoIngredients
- 1 stick plus 1 tablespoon very soft unsalted butter
- 4 eggs, separated
- 1 1/2 cups plus 1 teaspoon superfine sugar
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Zest of 1 lemon
- 4 teaspoons lemon juice
- 2 teaspoons milk
- 1/2 teaspoon cream of tartar
- 2/3 cup heavy or whipping cream
- 1/2 cup plus 2 tablespoons good quality lemon curd
Method
- Preheat the oven to 400F.
- Line and butter two 8-inch cake pans.
- Mix the egg yolks, 1/2 cup of the sugar, the butter, flour, cornstarch, baking powder, baking soda, and lemon zest in a processor.
- Add the lemon juice and milk and process again.
- Divide the mixture between the prepared pans.
- You will think you dont even have enough to cover the bottom of the pans, but dont panic.
- Spread calmly with a rubber spatula until smooth.
- Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in the cup of sugar.
- Divide the whisked whites between the two pans, pouring or, more accurately, spreading the meringue straight on top of the cake batter.
- 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 pans into the oven for 2025 minutes.
- With a cake-tester, pierce the cake that has the flat meringue topping to check its 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 pans.
- Unmold the flat-topped one onto a cake stand or plate, meringue side down.
- Whisk the heavy cream until thick but not stiff and set aside.
- Spread the flat sponge surface of the first, waiting, cake with the lemon curd and then spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.