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Lemon Meringue Cake
Nb persons: 34
Yield: 3 inch cakes
Preparation time:
Total time:
Source:
| Chiffon Cake: | |
| 650 g | all-purpose flour |
| 18 g | baking powder |
| 500 g | sugar |
| 1 1/2 teaspoon | salt |
| 1 cup | vegetable oil |
| 12 | egg yolks |
| 1 cup | water |
| 8 | lemons, 200 gr (1/2 cup) |
| 3 teaspoon | grated lemon zest |
| 20 large | egg whites |
| 100 g | sugar |
| 1/2 teaspoon | cream of tartar |
| Preheat the oven to 325F. Line the bottom of a 10-inch cake or springform pan with 3-inch sides with parchment paper cut to fit exactly; don’t grease the pan. Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups (8.75 ounces) of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, lemon juice, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minutes until very smooth. In another large mixing bowl, beat the egg whites until frothy, then add the cream of tartar and beat on medium-high speed until it holds soft peaks. Add the remaining ¼ cup (1.75 ounces) sugar slowly while beating on medium-high speed until the whites hold firm, shiny peaks. Add a third of the egg whites and fold into the yolk mixture to lighten, then fold in the rest of the whites until just combined. Pour the batter into the pan, smoothing the top if necessary. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes. Let cool in the pan on a wire rack. Once completely cool, run a thin knife around the sides of the pan to loosen the cake an then release and lift off the pan sides. Invert the cake and peel off the parchment. Caramel: | |
| Lemon Syrup: | |
| ⅓ cup | water |
| ⅓ cup (2.5 ouncs) | sugar |
| 6 | lemons, 200 gr (1/3 cup) |
| In a nonreactive saucepan, combine the sugar and water and bring to a boil over medium heat. Transfer to a cool bowl, let cool for a bit, then chill for half an hour. Stir in the lemon juice. Assembly: Split the chiffon cake horizontally into four equal layers. Place one layer on your serving plate (which I lined with wax paper around to cake) and moisten evenly with ¼ of the lemon syrup. Spread ⅓ of the caramel over the cake, then ⅓ of the lemon cream. Repeat with 2 more layers, using up the remaining caramel and lemon cream. Top with the fourth cake layer and moisten with the remaining lemon syrup. Cover the cake completely with plastic wrap and refrigerate for at least four hours or overnight. Swiss Meringue: | |
| 14 | egg whites |
| 900 g | sugar |
| pinch | salt |
In a heatproof bowl over a pan of simmering water, combine the egg whites, sugar, and salt and whisk until the whites are hot to the touch, about 120F, about 5 minutes. Beat on high speed until the mixture is very thick and holds stiff, glossy peaks.
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