Lemon Meringue Cake
lovley moist cake... be sure to add the extra lemon juice between the layers to keep it extra moist...
Lemon Meringue Cake
lovley moist cake... be sure to add the extra lemon juice between the layers to keep it extra moist...
Cooking Instructions
- 1
Preheat oven to 180
- 2
Grease and line x2 cake tins with baking paper
- 3
If you want to make your own lemon butter do so before making the cake... otherwise set aside a brought jar....
- 4
Next make the cake: in a mixing bowl combined the flour, sugar... make a well in the centre, add the eggs and milk stir with wooden spoon to combined
- 5
add the lemon juice, zest and melted butter stir again...
- 6
Divide cake mix into both baking tins evenly... bake for 45mins...or until firm to touch...
- 7
Once cakes are cooked allow to cool completely before cutting through the middle to make 4 layers... (set aside for now)
- 8
To make the Meringue: beat the egg whites in a clean bowl with a electric beater on low...
- 9
once they start to form bubbles turn up slowly to a medium speed... slowly add the sugar 1 tablespoon at a time.... add vinegar and pinch of salt... continue to beat until forms very smooth white stiff peaks....
- 10
Now to put it all together... place a bottom peice of the cake onto a baking tray lined with baking paper... (I used a round pizza tray)
- 11
Squeeze the juice of half a lemon on cake followed by spreading a layer of lemon butter then another layer of cake, more juice on top followed by another layer off lemon butter.... this until all layers of cake are used...
- 12
dont put any lemon butter or juice on the top peice of the cake... as meringue will not stick properly with the next step
- 13
Now that the cake and layers are done cover the whole cake with meringue mix...making pointy peeks all over the cake....
- 14
Place back to the oven on 200 for 20mins until meringue is lightly browning or alternatively you could finish it off with a blow torch....
- 15
Enjoy with a dollop of cream xx
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