Lemon Meringue Cake | Recipe
Late last year (yes if this was Instagram I'd hashtag this post #latergram), my team threw a big goodbye morning tea for our manager. We started out with grand plans to bake a variety of things but then the reality of how time consuming it would be set in. So we scaled back a little, crossed of the macaroons and individual little desserts and added more easy bulk items. And this is how this cake came about. I wanted to make something that was both visually impressive and tasty but also something doable with the time I had. You can make the elements of this cake at different times so you don't have hours of baking the night before. You can make the lemon curd a few days to a week ahead and just keep it refrigerated. The cakes can be made the day before (giving time to cool completely) and the meringue can be made right before serving.
And our morning tea was a delicious success, with an assortment of both store bought and handmade goodies.
3 cups caster sugar
750 grams butter
4.5 cups SR flour
6 tsp milk powder
2 teaspoon vanilla essence
3 small lemons
1.In a bowl, lightly beat the eggs. Add the 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 and juice of the lemon
4. Divide evenly into three small cake tins. Cook at 180 degrees Celsius for 40 minutes so until cooked (they should be spongy when you push the tops)