Recipe | Lemon Meringue Bundt Cake
This recipe came together out of pure experimentation. I woke up the other morning with a craving for lemon cake so I decided I would make my Lemon Bliss Cupcakes. IAfter I made the cake batter and I made a last minute decision to pour the batter into a bundt pan. I have never used and thought why not try now! It came out of the oven and I thought, hey wouldn't a nice lemoney syrup work with this. So I made one up and poured it all over the cake. Looking at it I remembered that I read a recipe for swiss meringue and wouldn't that look cool encasing the bunt- so I whipped some up and covered my bunt in it! And thats how I came to this:
It was kind of like choose your adventure cooking that turned out well and I must admit I was pretty impressed with myself! What have you created out of pure experimentation?
Hope all my Sydney readers are keeping safe in this horrible weather. It sure is the perfect weather for staying in and experimenting in the kitchen ;)
2 cups butter
3 cups icing sugar
1 cup caster sugar
1/2 cup milk
1 1/2 cups S.R flour
1 teaspoon vanilla essence
2 teaspoons milk powder
1 cup icing sugar
3/4 warm water
juice of 1/2 lemon
3 egg whites
1 cup sugar
1. Preheat the oven to 160 C (320F). From the cake ingredients, in a bowl, lightly beat the eggs. Add 1 cup butter and the caster sugar, then mix until light and fluffy.
2. Sift the flour and milk powder, about eight times (sifting it multiple times means a softer and fluffier cake). Add the flour to the egg mixture, along with the milk and vanilla essence. Beat with an electric mixer for 2 minutes, until light and creamy.
3. Fold into the mixture the zest from one the lemons and the juice of 1 and 1/2 lemons.
4. Pour the mixture into a bundt tray and cook for 25 minutes.