Happy Thursday friends! Are you already gawking at how beautiful this lemon meringue cake is? I sure am!
I’m not tooting my own horn but I’m pretty excited with the way this cake turned out, just look at those candles, oh my!
No, it’s not my birthday (it is soon though 😉 ), I just really had the urge to photograph smoke in action. I’ve seen a few cakes on Pinterest using candles and the candle smoke, so epic! I’m loving food photography action shots these days and blowing out a bunch of candles on top of an awesome lemon meringue cake isn’t a hard days at work at all!
The lemon cake inside I adapted from my favourite simple chocolate cake recipe. Do you have recipes like that also? That you can change into any flavour you desire? When you have those sort of options, there is no limit on flavour choices and combinations, now that’s a reason to get excited about one cake recipe!
The filling in the tasty cake is a simple homemade lemon curd. Yes, a simple lemon curd! trust me, it doesn’t take long at all to make and it’s all made in a double boiler. You just have to sacrifice your arm to keep stirring it until it thickens. I had the tv on whilst I stirred my delicious lemon curd to the perfect texture.
Finally, the “frosting” is of course, meringue! Not vegan sorry, I haven’t actually torched aquafaba before, does it work? If you’re unsure as to what aquafaba is, it’s vegan meringue made from whipped chickpea brine, google it, it’s awesome.
Whipped your egg whites to stiff peaks, slap it on your double decker cake and here’s the fun part, you get to torch it! I made some swirls and spikes on my meringue so when it’s torched, you can that epic effect. Yes a lemon meringue cake is a bit more involved but it’s worth it. I hope you enjoy!
- Lemon Cake
- ¼ cup butter, melted
- 2 cups + 2 Tbsp gluten free self-raising flour
- ¼ cup caster sugar
- 1 cup almond milk or any non-dairy milk of choice
- 4 eggs, room temperature
- 1 tsp vanilla
- Zest of 1 medium-large lemon
- Juice of half a medium-large lemon, approx. 2-3 Tbsp
- Lemon Curd
- ⅓ cup caster sugar
- ⅓ cup fresh lemon juice
- 1 Tbsp lemon zest, finely grated
- 2 large eggs
- ¼ cup butter, cubed
- 4 large egg whites
- ½ cup caster sugar
- Lemon Cake
- Preheat oven to 180ºC (356ºC). Line two 6" x 6" round cake tins with parchment paper. Set aside.
- Melt butter and set aside.
- Combine all cake ingredients into a large mixing bowl, including melted butter at the end.
- Using a hand mixer, beat the mixture for 3 minutes. Scraping down the sides occasionally.
- Divide the batter evenly between the two cake tins.
- Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.
- Cool in pan for 5 minutes.
- Remove and cool completely on a wire rack.
- Lemon Curd
- In a double boiler over medium heat, add all lemon curd ingredients into the bowl.
- Whisking mixture continuously over medium heat until it thickens and coats the back of a wooden spoon. This will take approx. 8-10 minutes. Making sure not to let the mixture boil, otherwise it will curdle.
- If there is any cooked egg bits in the curd, strain it through a fine mesh strainer, this will also strain off any unwanted lemon zest.
- Pour curd into a clean bowl and set in the refrigerator. NOTE: The curd can also be made the night before and let it refrigerate overnight.
- In the bowl of a stand mixer fitted with the whisk attachment or using a large mixing bowl and a hand beater, add egg whites.
- Whisk egg whites until soft foamy peaks form. Gradually add in the caster sugar, whisking well after each addition until sugar is dissolved.
- Further whisk egg whites to stiff-peaks, approx. 3-4 minutes, making sure not to over-mix the egg whites, you don’t want the mixture to split.
- Place one of the cooled cakes on a cake stand or board.
- Dollop half the lemon curd on top of the cake and spread it 2cm from the edges. You may use the remaining curd or store the leftovers in a mason jar for later use.
- Gently place second cooled cake on top to sandwich in the lemon curd.
- Dollop whipped meringue on top of the cake and spread it down the sides to frost the entire cake.
- Using a torching gun, carefully torch the meringue until desired colour.
- Serve and enjoy.