BAKED LEMON MERINGUE CAKELouise Gillett in Bartholomeus Klip Farmhouse Kitchen*Ingredients125g Very soft salted butter4 Eggs, Separated300g plus 1 teaspoon castor sugar100g Plain flour25g Corn flour1 teaspoon Baking Powder½ teaspoon bicarbonate of soda1 tablespoon of lemon juice +4 teaspoons Lemon Juice2 teaspoons Milk½ teaspoon cream of tartar120ml Double or Whipping cream120g lemon curdMethod:Preheat the oven to 200oC. Line and butter two 21cm sandwich tins. Mixthe egg yolks, 100g of the sugar, the butter, flour, corn flour, bicarb, bakingpowder and lemon juice in a food processor. Add the additional lemon juiceand milk and mix again. Divide the mixture between the prepared tins.Spread with a spatula until smooth. Whisk the egg whites and cream oftartar until peaks form and then whisk in 200g of sugar.Divide the whisked whites between the two sponges, spreading themeringue straight on the top of the cake. Smooth one flat with a metalspatula, and with the back of a spoon, peak the meringue on the othercake, sprinkle 1 teaspoon sugar over the peaks. Put the tins into the ovenfor 20-25 minutes.With a skewer, test the cake; it will rise then fall flat. Remove both cakesto a wire rack and let them completely cool in the tins.Whisk the double cream until thick but not stiff and spread the lemon curdand cream with a spatula over the top of the flat cake. Then top with yourlast sponge to complete the cake.* Bartholomeus Klip is a 24,000-acre working farm and game park an hourand a half north of Cape Town. Lesley Gillett runs the five-bedroom guesthouse, and her identical twin Louise masterminds the superb cooking.Afternoon tea at three o9clock is a gastronomic time warp!15
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