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Clover Bliss Lemon Meringue Cake

Clover Bliss Lemon Meringue Cake
Recipe by: Jay Miller
Serves: 8
Preparation time: 15 minutes
Baking time: 3 Hours 45 minutes
For the lemon cake
4 eggs
2 cups castor sugar
2 Tbsp lemon zest
2 ½ cups cake flour, sifted
1 cup buttermilk
¾ cups sunflower oil
2 tsp baking powder
1 tsp vanilla extract
For the meringue
6 large egg whites
2 cups castor sugar
1 tbsp lemon juice
1 tsp vanilla extract
To assemble
2 cups Clover Bliss lemon Meringue
edible gold leaf
Equipment needed
piping bag
blow torch
2 x 20cm round cake tins
Preheat the oven to 180° C. Grease and line 2 x 20 cm round cake tins with baking paper. Place eggs, sugar and lemon zest in a large mixing bowl and whisk until light and fluffy and doubled in volume. Next, add the remaining ingredients and gently fold together until you have a smooth batter. Divide batter between the two cake tins and bake in the oven for 30-35 minutes or until a skewer inserted into the center comes out clean. Remove cake from the oven and allow to cool in the tins for 10 minutes before removing from the tins and allowing to cool completely on a wire rack.

Meanwhile, make the meringue. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the caster sugar, 1 tbsp at a time, until the meringue looks glossy and holds its shape. Fold in the lemon juice and vanilla essence until incorporated. To assemble the cake, start by cutting each of the cakes into two layers. Place the first layer on a cake plate and spread a layer of the meringue. Next, pipe some of the meringue around the perimeter of the cake to create a “dam”. Next place a few spoonful’s of the Clover Bliss Lemon Meringue in the center. Place another layer of cake on top and repeat the process with two more layers of cake. Place the last layer of cake on top of the cake and press down gently to secure. Finally, spread the remaining meringue mixture generously around the top and sides of the cake until the entire cake is covered. Lastly, using a blow torch gently torch the meringue until it is golden. Top cake with edible gold leaf and serve.

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