Lemon Meringue Cake Food

LEMON MERINGUE CAKE

Steps:

• Start by making the curd. Put all the ingredients in a saucepan and whisk together. 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. Pass the mixture through a sieve into a bowl. Leave to cool, covered with cling film. Put in the fridge until ready to use, preferably overnight.
• For the caramel sugar syrup, heat the caster sugar in a saucepan over a medium heat until it melts and starts to caramelise. Stir until smooth and a deep golden colour. Remove from the heat and carefully pour in 50ml boiling water. It will steam and spit a little, so take care. (If the sugar hardens, pop the pan back on the heat for 1-2 mins to melt again.) Stir, pour immediately into a heatproof jug and top up with a little extra boiling water (about 10ml) so you have 100ml of liquid in total. Leave on one side to cool.
• To make the cake, heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm sandwich tins, lining the bases and sides with baking parchment.
• In a large bowl, beat together the butter and sugars with an electric whisk until light and fluffy. Mix in 1 tbsp flour, then add the eggs, a little at a time, beating after each addition until fully combined.
• Mix together the remaining dry ingredients, the lemon zest and 1/2 tsp salt, then fold in to the butter mixture with the caramel sugar syrup. Divide the batter between the tins and level the tops with the back of a wet spoon. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Leave to cool completely.
• Make the caramelised lemon slices while the cakes are baking. Slice the lemon into 5mm thick slices, discarding the ends. In a shallow non-stick pan, bring 350ml water and the sugar to the boil. 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. Remove from the pan and put on a non-stick A silicone mat or baking parchment to cool.
• To assemble the cake. Place a sponge the right way up on a cake board or presentation plate. Top with an even layer of curd but don't go right to the edge, leave about 1cm uncovered. Gently put the next sponge on top and repeat the process, putting the last sponge upside down on top.
• 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. Continue to boil until it reaches 115C on a sugar thermometer. Meanwhile, put the egg whites and cream of tartar in a large mixing bowl (a tabletop mixer is ideal if you have one). Whisk the egg whites to soft peaks (when lifting the whisk out, the peaks should slowly vanish back into the mixture). Whisk the egg whites at high speed and very slowly trickle in the hot syrup. The meringue will C begin to thicken and go glossy after about 10 mins. Continue to whisk until it is still just warm. Use the meringue immediately, as it is easier to work with while warm.
• 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). Put the remaining meringue in a large piping bag fitted with a small star nozzle and pipe vertical columns up the side of the cake, level with the top. Finally, pipe small meringue stars on the top of the columns. It's easier to do this with the cake on a turntable.
• Brown the meringue using a kitchen blowtorch. Finally, cut the caramelised lemon slices in half and use to decorate the top of the cake. Will keep for 3 days in the fridge.

LEMON MERINGUE CAKE

Steps:

• Grease and flour two 8 inch round layer cake pans.
• Make, bake and cool cake according to package directions.
• Cook pudding as directed on package for pie filling.
• Cool for 30 minutes, stirring several times.
• Beat egg whites until frothy.
• Gradually add in sugar beating until stiff but not dry.
• With long serrated knife, split each cake layer into 2 thin layers.
• Place one cake on oven proof plate.
• Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top.
• Spread meringue around sides of cake, making elegant swirls.
• Bake at 450°F for 5 minutes or until lightly browned.
• Cool to room temp before serving.
• Store in refrigerator.

LEMON MERINGUE ANGEL FOOD CAKE

Steps:

• For the cake: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature.
• Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, un-greased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake.
• Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping.
• Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an un-greased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan.
• To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake.
• For the filling: In a 1 1/2 quart heavy-bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken).
• For the frosting: In a 3-cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
• Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting.

LEMON MERINGUE CAKE

Steps:

• Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
• Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
• Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

LEMON MERINGUE CAKE

Steps:

• Preheat oven to 350.
• Spray 2 (9") round cake pans with nonstick spray.
• Line bottoms with parchment or wax paper and spray paper with nonstick spray.
• TO MAKE CAKE:.
• Combine flour, baking powder and salt in medium bowl.
• Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
• With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
• Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
• With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain.
• Divide batter evenly among pans.
• Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
• Run knife around each layer to loosen from pan.
• Invert each layer onto rack; remove parchment paper.
• Let cool completely.
• With long serrated knife, split each layer in half to make a total of 4 layers.
• Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
• Place 1 layer filling side up on serving plate.
• Top with 2 more layers, filling side up.
• Cover with reamining cake layer, cut side down.
• If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
• Let thaw in refrigerator overnight.
• TO MAKE FROSTING:.
• Whisk egg whites and sugar in large metal bowl of electric stand mixer,.
• Set bowl in large saucepan over 1 inch of simmering water.
• Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
• Transfer bowl to mixer; add vanilla.
• With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
• Spread frosting at once over tiop and sided of cake.
• ADD a FLOURISH:.
• Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.

LEMON MERINGUE CAKE

Steps:

• In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

LEMON MERINGUE FRIDGE CAKE

Steps:

• Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.
• Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.
• When you're ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.

LEMON MERINGUE ANGEL CAKE

Steps:

• Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

FROZEN LEMON MERINGUE CAKE

Steps:

• Make meringue layers:
• Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
• Using the bottom of the springform pan as a guide, draw 2 (8-inch) circles on one sheet of parchment and a third (8-inch) circle on the second sheet of parchment. Turn paper over (circles will be visible).
• Beat whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld. Divide meringue mixture among 3 circles, spread evenly within lines, and gently smooth tops. Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour. While meringues bake, put ice cream in refrigerator to soften.
• Slide parchment sheets with meringue layers onto racks to cool completely. Carefully lift meringue and peel off parchment.
• Make curd while meringues bake:
• Whisk together lemon juice, zest, sugar, yolks, whole eggs, and salt in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
• Assemble cake:
• Line springform pan with 2 crisscrossed sheets of plastic wrap. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread half of lemon curd over ice cream. Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Spread remaining curd on top, then cover curd with remaining meringue layer, flat side down. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 1 hour before serving, put cake in refrigerator to soften slightly. Remove side of pan and transfer cake to platter, then cut into wedges with a long serrated knife.

LEMON MERINGUE LAYERED CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending half the lemon zest into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Meanwhile, mix cornstarch and 2 Tbsp. sugar in medium saucepan. Gradually stir in water. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Stir in lemon juice and remaining zest. Refrigerate 40 min. or until slightly thickened, stirring occasionally.
• Heat oven to 450ºF. Place 1 cake layer on parchment paper-covered baking sheet. Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form; spread onto top of cake layer on prepared baking sheet. Bake 5 to 7 min. or until meringue is golden brown.
• Place remaining cake layer on serving plate; spread with gelatin mixture, then COOL WHIP. Top with meringue-topped cake layer.