As-you-like-it lemon meringue cake
A 1 hour or 3 day process, you decide!
The anatomy of a good sponge is deceptively simple. It begins with eggs, their weight dictating the precise balance of butter, sugar and flour - in other words, each of all four ingredients should weigh the same. Next, seasoning - a sponge cake benefits from a pinch of salt just as much as a pot of soup! Finally, flavor. The possibilities are limited only by the contents of your pantry: spices, extracts, essences, or mix-ins such as my candied fruit, chocolate, or even fruit powders—each one transforming a single foundation recipe into something entirely new…entirely special.
My kitchen is currently overflowing with bowls of citrus from Todoli citrus foundation, their bright colors and sharp scent too good to waste. So today, we shall make an as-you-like-it lemon meringue cake. At its simplest, this cake can be mixed, baked and decorated in under an hour—ideal for the kind of guests who appear without warning or the cravings that demand immediate attention. But if you happen to be the type who plans ahead (and have a special occasion on the horizon), this simple sponge cake recipe can become quite the showstopper, in which case, the whole process can be distributed over two to three days for ease.
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With both my parents' birthdays fast approaching, I often find myself turning to Delia Smith’s lemon curd cake recipe for inspiration. Like so many of her creations, it’s a timeless classic that never fails, so definitely a firm favorite in our house. My version, includes the addition of a generous, unmeasured dollop of vanilla paste, a pinch of whatever salt is closest at hand, and the zest of a large, juicy lemon, followed by a tablespoon or two of its juice. Sometimes, I’ll use bergamot or orange zest—or both—depending on what’s available. Different flavors, equally delicious. Today, though, we’ll stick with tradition.
As the sponge bakes, the kitchen fills with a heady lingering scent of sugar and citrus. The aroma drifts through the house, curling into every corner, pulling me momentarily into the heart of a Moroccan spice market. You must, however, resist the urge to dream, for a seasoned cook knows there’s no such thing as idle time in the kitchen. You could, for example, use this time to whip up not only some mascarpone lemon zest cream but also a quick lemon curd.
Once out of the oven, it might be tempting to devour the cakes warm, straight from the tin. Resist —pleasure is reserved for those who wait.
Rather, leave the sponges in their tins to cool for a few moments before gently turning them out onto a cooling rack. You’ll notice the sponge is impossibly light, with a delicate crumb. Now it’s time to fill and bedeck to your heart’s content.
Extras (and being extra)
True to form, I set out to aim high—quite literally. A glutton for punishment, I somehow managed to transform a simple sponge cake recipe into quite the project. I present this Mont Blanc of a dessert: a snowy, delicious multi-layered lemon confection.
The sponge, brushed generously with lemon syrup, disappears under a cloud of lemon zest Swiss meringue—light as air, sharp with citrus. Just as-I-like-it. For my version, each sponge is horizontally sliced into three, creating a total of six delicate layers. I did, however, only use five as the sixth layer threatened to produce a precarious tower liable to collapse. Naturally, I shared the extra sponge for breakfast, paired with a cup of coffee. Quite delightful.
Method #1 - simple
Divide the mixture between two tins, bake, allow to cool, and then, just as with a Victoria sponge, simply spread the filling/s (in this case the mascarpone cream and lemon curd) on the bottom sponge and cover with the remaining sponge thus creating a cake sandwich. Optionally, decorate the layered cake with Italian meringue and either blow torch the meringue or alternatively leave the cake naked and garnish with sifted powdered sugar and slices of lemon.
Method #2 - fancy
Cut the sponges into 6 layers (4 layers work as well). Brush the sponges with lemon syrup, and layer with cream and lemon curd. Build your layers, then, finally, use a palette knife to spread Italian meringue around the sides and top of the cake, sculpting mountain-like peaks at the summit. Then, toast the meringue with a blowtorch, and for an extra touch (reminiscent of the vanilla meringue cake at Cipriani), make little dark chocolate discs by melting chocolate, letting it cool slightly, and using a piping nozzle to cut out the discs.
The mascarpone cream
The mascarpone lemon zest whipped cream is an excellent choice for both flavor and practicality. The mascarpone stabilizes the cream, allowing you to prepare it a few days in advance without concern about the cream collapsing. It also adds a richness that plain whipped cream simply can’t match.
For a lighter alternative, you can whip heavy (double) cream with lemon zest and a small amount of powdered sugar just before serving. However, this version is less stable and may not hold up for the multi-layered option (method #2), though it works perfectly for method #1.
The Cake
Ingredients
3 large eggs ( NOTE: check the weight of the eggs and adjust the flour, butter and sugar measurements accordingly, although three eggs should weigh approx.175g)
175g (1 1/3 cups, approx. 6 oz) self-raising flour
1 tsp baking powder (level)
175g (3/4 cup, approx. 6 oz) butter, room temp
175g (3/4 cup, approx. 6 oz) caster sugar, (preferably golden caster)
Grated zest of 1 large lemon (about 1 tbsp)
1 tbsp (15ml, 0.5 oz) lemon juice
1 tablespoon of vanilla paste or ½ tsp of good quality vanilla extract (mind you, I rarely measure my vanilla)
A pinch of salt ( I used kosher, but whatever you have on hand)
Method
Preheat the oven to 160-170°C/325-350°F - depending on your oven
Sift the flour and baking powder into a large mixing bowl.
Add all the other ingredients and using an electric hand mixer, beat the mixture for approx. 1 minute until you have a smooth-ish consistency.
Divide the mixture between two greased and lined 7-8 inch tins, level off using the back of a tablespoon or spatula and bake on the centre shelf of the oven for about 20-25 minutes, depending on your oven. You’ll know the sponges are ready when you gently press the center, and the sponge springs back.
Remove the sponges from the oven and after about 1 minute, loosen by carefully sliding a palette knife around the edges before turning them out onto a wire cooling rack.
While the cakes are cooking you can make the lemon curd and mascarpone lemon zest cream (alternatively you can make these 2-3 days in advance).
Vanilla salted lemon curd
Ingredients
170g (6oz or ¾ cup) caster sugar
115g (4oz or ½ cup) unsalted butter, cubed
4 medium-large eggs, beaten
2 large lemons, zest and juice
2 tsp vanilla paste or 1 vanilla pod, scraped
½ tsp salt
Method
Place the sugar and lemon zest in a medium heatproof bowl.
In a smaller bowl, whisk the lemon juice and beaten eggs vigorously until completely combined. This step ensures no flecks of cooked egg white in the curd.
Pour the lemon and egg mixture over the sugar and zest, then mix well.
Add the cubed butter to the mixture.Set the bowl over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Add the vanilla and salt and whisk continuously until the mixture thickens, about 15-20 minutes. If it takes longer, don’t worry—be patient!
Allow the curd to cool slightly before transferring to jars. Store in the refrigerator for a week.
Lemon zest mascarpone cream
For this recipe, I double the quantities listed below to achieve more height. However, the given amounts should work perfectly well if you prefer.
Ingredients
300ml heavy (double) cream, cold
250g mascarpone
2 tbsp powdered (icing) sugar, add more if you like and adjust to taste
1 lemon, zest of
1-2 tsp vanilla paste (or ½ tsp vanilla extract) - again adjust to taste.
Pinch of salt (optional)
Method
(Note: Make sure your mascarpone and whipping cream are very cold.)
In a large bowl or stand mixer (fitted with a whisk attachment) mix/whisk the mascarpone, icing sugar and vanilla on low speed for about 10-15 seconds, then increase to medium-high and mix for a minute or so until smooth.
Add the heavy/double cream and zest - start on low for 10-20 seconds, then whip on medium-high until stiff peaks form. Keep a very careful eye on the cream so you don't over whip.
Store in an airtight container for 2-3 days.
Italian Meringue
340g ( approx.12oz) caster sugar
5 large free-range/organic egg whites
115ml (approx. 4fl oz) water (for added flavor, add a strip of lemon zest into the water - see below)
Optional Additions
A pinch of cream of tartar (I say "a pinch" because I add it for the tangy flavor, not for structure, although it doesn't hurt—approx. ¼ tsp should do)
Small pinch of salt
1 lemon, zest of (or alternatively your chosen citrus fruit e.g. bergamot, lime or orange)
Method
Combine the sugar and water (and optional strip of lemon zest) in a saucepan. Heat gently, stirring occasionally until the sugar dissolves. Once dissolved, bring to a boil, (making sure not to scold the sugar water) and cook for a further few minutes.
Meanwhile, place the egg whites in a stand mixer fitted with a balloon whisk. Begin whisking the egg whites until stiff peaks form. Slowly pour the sugar syrup into the whisked egg whites, letting the mixer do the work. Keep it steady, avoiding the whisk to prevent splashing. Continue whisking until the meringue cools slightly and becomes glossy and stiff, this will take approx. 5-8 minutes. Don’t worry if it takes a little longer.
Trouble shooting - if the meringue isn’t stiff enough, simply whisk for a few more minutes.
Assemble
You can prepare the sponges the night before—just wrap them tightly in cling film or plastic wrap. When you're ready, cut the sponges into three layers (this is optional but great for added height). A good compromise would be to slice the two sponges in half, giving you four layers instead.
If you're keeping it simple, do nothing at all and stick with just two layers of sponge, assembling it like a Victoria sponge sandwich (cream and lemon curd inside).
Layering
Layer the mascarpone cream, lemon curd and sponge, repeating the process as you go. You can brush each sponge layer with lemon syrup if you like.
(To make the lemon syrup, combine equal parts water and sugar in a saucepan, add the zest and juice of one lemon, then simmer until the sugar dissolves and the mixture thickens slightly. This syrup will keep in the fridge for 1-2 weeks.)
Finally, using a spatula or a baker's knife, spread the Italian meringue over the cake and blow torch for a beautifully golden finish.
Serve immediately. The cake will keep in the fridge for up to 2 days—though honestly, it’s best eaten the same day. You shouldn’t have any trouble with that challenge.
The picture of this cake alone got you a subscriber! Aha looking forward to trying it out! 🍋🍋🍋
Sarah your pictures are so beautiful.
I am wondering if you would suggest creaming the butter and sugar together first, then add the eggs and then bring in the flour instead of putting it all together in one bowl?