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Lemon and lime meringue cake recipe

PUBLISHED: 20:44 23 March 2016 | UPDATED: 20:44 23 March 2016

John Waite's Kitchen

John Waite's Kitchen

Archant

John Whaite shares his recipe for this zesty treat

John WaiteJohn Waite

Serves 8 – 10

Ingredients

For the cake

225g unsalted butter, softened

225g caster sugar

Zest 2 lemons

4 eggs

225g self-raising flour

For the drizzle

Juice of two lemons

50g caster sugar

For the meringue and filling

2 egg whites

115g caster sugar

2tbsp lime or lemon curd

Method

Preheat the oven to 180C/160C fan/gas mark 4. Grease and line with baking paper 2 x 20cm sandwich tins.

Beat together the butter, sugar and lemon zest until pale and fluffy – I do this in my KitchenAid with paddle, but it can be done in a mixing bowl with handheld electric mixer. Beat in the eggs – don’t worry if the mixture splits. When the eggs are fully incorporated, sift over the flour and beat in just until you have a smooth batter. Divide equally between the cake tins and bake for 20-25 minutes, until a skewer inserted into the centre comes out clean. Allow the cakes to cool completely in the tins.

While the cakes bake, make the drizzle. Stir together the lemon juice and sugar until the sugar is more or less dissolved. As soon as the cakes come out of the oven, pour the drizzle over them.

For the meringue, put the egg white and caster sugar into a heatproof bowl and set over a pan of simmering water. With a handheld electric mixer, whisk until the sugar dissolves into the egg white and the mixture feels slightly hot on the finger. Remove the bowl from the heat and continue whisking until you have a very stiff, glossy meringue.

To assemble, place one cake onto a cake stand and pipe blobs of meringue around the edge, and a large blob in the centre (if you don’t have a piping bag, just spread half of the meringue over the cake, topping that with the curd). Spread the curd over the uncovered cake then top with the second cake. Spread the remaining meringue over the top. If you have a chef’s blowtorch, char the top of the cake, although this will look just as beautiful without the charring.

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