Lemon Meringue Elizabeth Sponge Cake

Serves: 14

You will need

For the meringue:
5 egg whites
Pinch of salt
300g sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
1 teaspoon vanilla essence

For the sponge:
220g unsalted butter, softened
200g caster sugar
Zest of 2 unwaxed lemons, grated
4 free-range organic eggs, beaten
280g self-raising flour
2 tablespoons lemon curd

For the drizzle:
Juice of 3 lemons
50g caster sugar

For the frosting:
250g unsalted butter
200g icing sugar
250g cream cheese
Juice of 1 lemon
4-5 tablespoons shop bought lemon curd



Directions


For the meringue:

1. Whisk the egg whites with a pinch of salt until you achieve soft peaks, gradually add the sugar, and finally add the vinegar, cornflour and vanilla essence.

2. Pipe out 6-8 small peaked rounds 2 inches in diameter onto baking trays lined with greaseproof paper then pipe 1 inch rounds until the meringue is used up.

3. Bake in a pre-heated oven set at 140ºC/Gas Mark 1 for 25-30 minutes. Turn off the oven, open the door and leave to cool. For a quicker version you can use shop bought meringues.

For the sponge:

1. Cream the butter and sugar, add the zest and eggs then fold in the sifted flour. Mix until fully combined, then fold through the curd.

2. Divide the mixture into two greased and lined 20cm sandwich tins. Bake in a pre-heated oven set at 180ºC/Gas Mark 4 for 45-50 minutes.

3. Meanwhile mix the lemon juice with the sugar. Remove the sponge from the oven, prick all over with a skewer and pour the lemon juice over the cake straight away. Leave to cool in the tins.

4. For the frosting, cream the butter until pale and light then add in the icing sugar and continue to whisk for a few minutes. Add the cream cheese and beat until incorporated. Add in the lemon juice then mix one last time.

To assemble the cake:

1. Put one of the sponges onto a cake stand; spread with lemon curd then spread the other half with some of the frosting.

2. Place the sponges on top of each other.

3. Using a palette knife spread the frosting over the top and sides.

4. Place the larger meringues around the top of the cake to replicate a crown then completely cover the rest with the smaller meringues.

Recipe courtesy of Dean Edwards



Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola


Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins


Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup


July issue on sale 7th June

Subscribe to our newsletter