Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans. : SUBSCRIBE FOR WEEKLY VIDS: MORE CAKE: MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies SALLY: @sallydells Use a brulee torch to brown and caramelize the peaks of the meringue frosting. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Stir in the lemon zest, cover with plastic wrap and refrigerate. It is rich, zesty, and truly lemony. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Copyright © 2020 Savor the Best | The Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. Be patient and do not allow the mixture to boil or it will curdle, the process will take 12 to 15 minutes. Whisk the egg whites at high speed and very slowly trickle in the hot syrup. LOVED this! Mix in eggs one at a time, followed by lemon zest, lemon juice and vanilla extract. *Make the Italian Meringue Frosting only after the rest of the cake components are made and the cake is ready to assemble. The cake was not too sweet. I have made lemon curd using whole eggs in an attempt to minimize waste, however, it simply does not hold a candle to this recipe. © Copyright 2020 Meredith Corporation. And they depend on me to make it interesting and unusual. For the caramel sugar syrup, heat the caster sugar in a saucepan over a medium heat until it melts and starts to caramelise. loaf pan and pour in batter. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top the lemon curd layer with a second cake and spread the rest of the lemon curd on it then place the last sponge cake on top. Cool 5 minutes, then invert cake onto a rack. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. * Percent Daily Values are based on a 2,000 calorie diet. Whisk on high speed until light and fluffy and the side of the bowl feels cool to the touch, about 2 minutes. With the mixer on medium speed, carefully pour the hot syrup down the side of the mixing bowl in a steady stream. (Cake layers may be frozen up to … Additionally the layers were sliding around. Start by making the curd. Grease and flour 3 8-inch cake pans. Let cool in pan at least 20 minutes or until completely cool. Add comma separated list of ingredients to include in recipe. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Continue to boil until it reaches 115C on a sugar thermometer. A lake for everyone, confessions of a pool crasher, and the BBQ king of California. Info. Drizzle each of the sponge cakes with the lemon syrup. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. FULL SIZE CAKE ALERT!!! Spread the Italian Meringue Frosting onto the top and sides of the caked. To make the cake, heat oven to 180C/160C fan/gas 4. It really is worth finding something to do with the leftover egg whites. Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. They absolutely loved it. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Spread the Italian Meringue Frosting onto the top and sides of the caked. Use the back of a spoon to create dips and mounds in the frosting. Cover and chill at least 4 hours. Amount is based on available nutrient data. Sift flour, baking powder, and salt into a medium bowl; set aside. To make the Italian meringue, put the sugar and 175ml water in a saucepan and B bring to a rolling boil over a high heat. Will never make this recipe again. With mixer on low, add salt, baking powder and baking soda. It will look like it has curdled but don’t worry – simply put the pan over a low heat and stir constantly until it is smooth and thick enough to coat the back of a spoon. Continue to whisk until it is still just warm. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. I hope you don't mind me adding a picture of my cake. Make meringue: Whisk whites and sugar together in a medium metal bowl. Place the milk and butter in a saucepan, heat over medium-high heat to melt the butter. Place 1 cake layer on a rimmed baking sheet. Bake at 425° for 10 minutes or until golden. I made regular cake mix and made the filling from scratch. The only change I made to the recipe was the meringue. We are hug fans of lemon cake with lemon curd and adding a couple other components to it could only make it better! Step 1. Learn how your comment data is processed. of Sunset Publishing Corporation. Take lemon meringue to a new level with this caramel-infused sponge filled with lemon curd and topped with Italian meringue. Using a palette knife, spread a thin layer of meringue around the side of the cake to level and square it up, then spread an even layer about 3mm thick on the top of the cake (see step-by-step for guidance). But never fear - Sally's back with a PROPER CAKE for you guys. This is so delicious! Didn't change a thing perfect as is. My only recommendation is to use more egg whites for the meringue. Transfer lemon curd to a glass or plastic container. Slowly add the sugar and continue to whip the eggs for 8 to 10 minutes until they have tripled in volume. Bake at 325° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Pass the mixture through a sieve into a bowl. Make the caramelised lemon slices while the cakes are baking. Thanks for the comment. Stir zest into batter. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more. After reading other reviews of this recipe someone commented that it was too dry, just to make sure I put a big spoon of sour cream in the batter. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Drop us a comment below. Took the chop sticks out and stuck it in the oven immediately. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Oh Happy birthday ;) I'm glad you liked it, Cora this is the Italian Meringue I showed you how to make when we were at Grandmas house :), Oh man you are killing me! Gently put the next sponge on top and repeat the process, putting the last sponge upside down on top. Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top. Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Remove from the pan and put on a non-stick A silicone mat or baking parchment to cool. Super easy was a hit for Mother's day...Not too lemony or sweet....perfect combination. This cake is so good and you will be the hit of any party. The mixture will turn pale yellow and fall in a ribbon-like pattern when the beater is lifted. Very moist pretty cake. I followed the instructions exactly and my pie filling kept coming out of the sides. Remove pan and let cake cool to room temperature, at least 40 minutes. Grease 3 x 20cm sandwich tins, lining the bases and sides with baking parchment. What a beautiful presentaion for a cake! Will keep for 3 days in the fridge. Bake at 325° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. We believe nutritious, wholesome food doesn’t have to sacrifice flavor. The days are warming up and the sun has been peaking out to bring some bright, cheerful days to the Pacific Northwest. from the heat source. Add the lemon slices, boil for 10 mins, then reduce the heat to a simmer for 20-25 mins until the liquid has evaporated and the slices have caramelised. Refrigerate 4 hours to overnight, then serve cold. (Cake layers may be frozen up to 1 month.). The cake baked nicely went together well. Add sugar only at the end in small amounts at a time. Allow to cook without stirring until the mixture reaches 248° on a candy thermometer. Using a serrated knife, trim brown exterior from sides and top of cake. Congrats! Put all the ingredients in a saucepan and whisk together. Put in the fridge until ready to use, preferably overnight. This cake has several components to it and the lemon curd definitely takes some time and patience to prevent curdling it, however, the technique of creaming the yolks with the sugar and butter will help minimize your chance of curdling. Butter and flour a 5- by 9-in. You saved Lemon Meringue Cake to your. Broil cake just until top is golden brown, being careful not to burn it, about 1 minute. Top with an even layer of curd but don’t go right to the edge, leave about 1cm uncovered. Pour mixture back into saucepan and cook, whisking constantly, until the mixture is very thick, 5 to 8 minutes. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. If you're pushed for time you can always just stick with the sponge and buttercream and you've still got yourself a banging lemon cake, but I'd recommend giving the full cake a go if you can! Do not make the Italian Meringue until you have the cake layered and ready to frost otherwise it will lose its spread-ability, Be sure to follow us on our social media accounts, Facebook * Instagram *  Pinterest * Twitter * Youtube. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. MyRecipes may receive compensation for some links to products and services on this website. Add eggs to the butter mixture 1 at a time, scraping down the inside of the bowl as needed.