That tree out in the garden just keeps on giving. There seems to be no end this year, and I am not complaining. More lemons for me.
Which brings me to this dessert. This over the top, completely decadent, sugary, lemony, little piece of heaven cake. I was planning on making a plain Roulade cake today and be done with it. Then lemons came into play and later on the meringue. So, it kinda' turned into this thing you see below. Lemon Meringue pie has long been my absolute favourite dessert that nothing else on planet earth could compare to. I hardly ever make it, but sure enjoy it when I dig into a slice. I think the pie now has competition!
Note: When I say to have your eggs at room temperature, it is really important. Roulade cakes rely on air to get a rise and eggs at room temperature get more volume than cold eggs. So before whisking, make sure you eggs are not straight out of the fridge.
Case in point is the cake you see below. My kitchen was absolutely freezing today. Anyone living here in El Puerto, knows how cold this weekend has been for us. Spanish winters...ha! Anyway, I have said before that the houses are not very warm. My kitchen was freezing this morning when I was attempting to make this cake. So, a long story short my room temperature today wasn't warm enough. So, the cake isn't as light and airy as it normally is. It doesn't distract from the taste at all, just the appearance. Perfection is highly overrated anyway!
Up close and delicious
Sometimes we all need treats. Even if we say we are cutting back, not having so much sugar, blah, blah, blah.....
A great way to spend a Sunday afternoon. Making and eating a cake. Well, maybe not the whole cake.
Lemon Meringue Cake
For the Sponge Cake
4 Large eggs
1/4 Cup/30 grams flour
4 Tablespoons of cornstarch
1/2 Cup/ 100 grams of white sugar, plus 1 tablespoon
1 Teaspoon of vanilla extract
Drop of white vinegar
For the Lemon Curd
3 Large eggs
3/4 Cup/150 grams white sugar
Juice from 3 lemons
4 Tablespoons butter
For the Meringue
3 Egg whites, at room temperature
1 Teaspoon vinegar
2 Tablespoons sugar
For the cake:
Preheat your oven to a very high heat of 450 degrees F. Make sure you rack is in the middle of the oven. Grease and line with parchment paper a large baking tray with a one inch rim. A tray about 12 x 8 would work well, or the closest you have to it would be just fine. When you have lined it with parchment paper, grease this as well, not forgetting the sides. Important or the cake will be difficult to get off the paper when baked. Have ready a cooling rack with a damp tea towel spread on top. (This is for rolling the cake up when it comes out of the oven)
In a medium bowl, sift together the flour and the cornstarch. Set aside
I always separate the eggs when they are cold as it is much easier to do this way. So take two the of eggs and separate them. In a medium sized bowl you can put the whites and then in your large mixing bowl add the 2 yolks. Set aside the egg whites. In the large mixing bowl that already has the 2 yolks you will now add the additional two eggs. Now add your sugar to the eggs and mix on a high speed until very light and about tripled in size. This usually takes about 5 minutes. Once you have done this, mix in the vanilla extract for about 30 seconds. Next, sift in the flour and gently stir it in until it is combined. You don't want to do this too long or you will deflate the batter.
Remember those egg whites you put aside, well it is time to whisk those up. Mix on a high speed until they are foamy. This usually happens straight away. Then add your dash of vinegar and continue mixing on high speed until soft peaks form. Next, add the sugar and continue mixing. This will probably only take about a minute more. Stiff peaks should form and it should have a glossy appearance.
The next thing you have to do is fold the egg whites into the cake batter. I always start with folding in a small amount first and gently stirring it around to combine it. Once I have done this, I add the rest and gently stir it in to combine it.
Pour the batter onto your prepared baking tray and make sure it is evenly spread out. Bake for 5-7 minutes. It should be risen and when touched it will spring back slightly. Remove from oven and immediately invert it onto a damp tea towel that is laid out over a baking rack. Remove the baking tray and gently peel back the parchment paper. You may notice that around the edges it sticks a bit, so just gently pull until it comes away. Once you have removed the parchment paper you are going to roll the cake up in the tea towel. You are going to roll length ways, but this I mean you are looking for a 8 inch cake not a 12 inch cake. Make sense? Once your cake is rolled up, leave it to completely cool.
For the Lemon Curd:
In a stainless steel bowl placed over simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly. This is really important, otherwise you risk the chance of it curdling. Continue to stir until it becomes thick. This will take between 5-8 minutes. Once it has reached a lovely thick and creamy texture, immediately remove from heat. Put through a fine strainer to remove any lumps. Cut in the butter and give a good stir.
For the Meringue:
In a large mixing bowl, add the egg whites and whisk on high speed until foamy. This will just take a minute. Add the vinegar and whisk until soft peaks form and then gradually add in the sugar until stiff peaks form. Once the meringue is shiny and you have stiff peaks, it is done. It will only take a couple of minutes. Don't over mix or you risk it loosing the shine and a slight curdling may occur
To assemble the cake, unroll the cake and evenly spread out the lemon curd until the cake is completely covered. Roll it back up. With a rubber spatula, start mounding the meringue on the cake, covering the entire cake. You can make pretty designs or swirls on the top if you like. Transfer cake to a baking tray and put in a preheated 400 degree F oven for about 5 minutes, or until golden brown. Remove from oven and transfer cake to a serving platter. Refrigerate for about half an hour before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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