Recipe For Lemon Sponge Cake With Meringue

Lemon Sponge Cake With Meringue

Ingredients lemon sponge cake :

- 5 eggs

- 75 grams sugar

- 1 tsp baking powder

- 75 grams of wheat flour

- 25 grams cornstarch

- 25 grams of milk powder

- 2 tablespoons grated lemon rind

- 75 grams of butter melting

Lemon curd :

- 1 egg

- 3 egg yolks

- 2 tsp cornstarch

- 100 ml lemon juice / lemon juice

- 110 grams of sugar

- 2 tsp grated lemon peel

- 60 grams of unsalted butter

Meringue :

- 180 grams of granulated sugar

- 5 tablespoons water

- 1/2 tsp Vanilla essence

- 3 egg whites

How to Make Lemon Sponge Cake With Meringue :

1. Lemon sponge cake: put eggs, sugar and baking powder in a large bowl, beat until fluffy, then enter the flour, cornstarch and powdered milk, whisk again until well blended evenly, put the butter that has been melted and lemon juice, stirring with a use a rubber spatula and pour into a baking dish that has been spread in margarine and give the pedestal.

2. Then put in the oven, Bake for about 30 minutes with a temperature of approximately 180 C. Bake until done, remove from heat and set aside.

3. Lemon curd : Mix white and egg yolk, beat well, set aside. Mix cornstarch and lemon juice in a saucepan, cook over low heat, stirring until thick. Enter the sugar and grated lemon zest and stir well. 

4. Enter the cornstarch mixture and lemon a little bit into the beaten eggs, stir quickly so as not to clot. Cook the steamed dough by stirring constantly.

5. Cook until the batter is thick, remove from heat. Enter the butter and mix well, let it cool to be applied.

6. Discard lemon peel sponge cake top, the dough into 3 parts. Spread lemon curd on top of one cake surface, cover with second cake layer and repeat until dough cake did all three.

7. Meringue: boiled sugar and water until sugar dissolves Vanilla and creamy without stirring. Beat the egg whites until almost stiff, put sugar while continuing to be shaken heat until thick and smooth.

8. Rub the entire surface of the cake with the meringue, make the tops with a spatula. Grilled until golden brown meringue using a blow torch or baked in the oven. Serve.

Recipe By : Farah Quinn