Wednesday, 06 May 2015
Recipe: Delicious lemon meringue cake
Park the diet and treat yourself with one of Hannah Miles' show stopping cakes
✦ Preheat the oven to 180°C.
✦ Whisk the butter and sugar in a bowl until light and creamy. Add the eggs and whisk again. Fold in the flour, baking powder and buttermilk. Fold in the
✦ For the drizzle, bring the lemon juice and icing sugar to the boil in a pan. Spoon one-third of the drizzle over the top of each cake while still warm.
✦ For the buttercream, whisk together the icing sugar and butter until you have a smooth, stiff icing, adding a little milk if it is too stiff.
✦ Place the darkest yellow cake on a cake stand and spread with half the buttercream. Add a tablespoon of lemon curd. Top with the middle yellow cake and repeat the filling. Top with the final cake.
✦ To make the meringue, heat the sugar, syrup and 3 tbsp of water in a pan until the sugar has dissolved, then bring to the boil. In a large bowl, whisk the egg whites with a balloon whisk or mixer to stiff peaks. Gradually pour in the hot sugar syrup in a thin stream and whisk until the meringue cools slightly.
✦ Spoon the meringue into a piping bag and pipe peaks of meringue over the top of the cake. Lightly brown the meringue with a chef's blow torch.
340g butter, softened
340g caster sugar
340g self-raising flour, sifted
3 tsps baking powder
3 tbsps buttermilk
Grated zest of 3 lemons
Yellow food colouring
FOR THE DRIZZLE
Juice of 3 lemons
3 tbsps icing sugar
FOR THE BUTTERCREAM
350g icing sugar, sifted
2 tbsps butter, softened
2 tbsps lemon curd
FOR THE ITALIAN
100g caster sugar
1 tbsp golden syrup
2 egg whites
Recipe courtesy of Hannah Miles