Recipes
Lemon meringue cake
2 hour 30 minutes Preparation time
40 minutes Cooking time
10 Serves
Ingredients
Lemon cake
215 g cake flour
70 g caster sugar (A)
¾ tps (3 g) baking powder
¼ tsp salt
2 lemons, zested
160 g egg yolks (approx. 8 eggs)
115 g grapeseed oil
115 ml water
1 tsp vanilla bean paste
140 g egg whites, room temperature (approx. 5 eggs)
145 g caster sugar (B)
100 g caster sugar (C), for rolling
Lemon curd
2 g gold gelatine sheets, or 1 individual gelatine sheet
2 lemons, zested
90 g caster sugar
60 g whole eggs
60 g egg yolks (approx. 3 eggs)
110 g fresh lemon juice
130 g unsalted butter, room temperature and cubed
Italian meringue
55 ml water
215 g caster sugar
110 g egg whites (approx. 4 eggs)
Pinch of cream of tartar
Method
Lemon cake
- Create baking paper bases for two 18 cm cake rings and secure them with foil, then place onto a baking tray and set aside until required.
- Preheat the oven on Fan Plus at 160°C.
- Sieve the cake flour, sugar (A), baking powder, and salt into a bowl, add the lemon zest and set aside until required.
- Place the egg yolks into the bowl of a freestanding mixer fitted with a whisk attachment and whisk on high speed until they have tripled in volume.
- Stream the oil into the egg yolks while continuing to whisk to emulsify.
- Remove from the mixer, add the water and vanilla, and mix by hand to combine.
- Place the room temperature egg whites into a clean freestanding mixer bowl fitted with a clean whisk attachment and whisk on medium speed.
- Once the egg whites begin to aerate, gradually add the sugar (B) a spoonful at a time over approximately 5 minutes.
- Once the sugar (B) is added, continue to whisk for a further 5 minutes to ensure the sugar dissolves and the meringue reaches a medium peak.
- Transfer the yolk mixture into a large bowl to give yourself plenty of room for folding. Gently fold in one-third of the meringue. Add one-third of the dry ingredients and fold gently. It doesn't need to be perfectly mixed before adding the next amount. Fold in the second third of the meringue, then the second third of the dry ingredients. Finish by folding in the last third of the meringue until no streaks remain. This method of mixing allows retention of as much volume as possible and minimises clumping.
- Evenly divide the batter between the two prepared cake rings.
- Bake in the preheated oven for 35-40 minutes, until a skewer is inserted in the centre and comes out clean.
- Remove from the oven, place a sheet of baking paper and a tray on top of the cake, then carefully flip the cake over. Allow to cool upside down for 30 minutes prior to removing the baking paper and foil.
- Run a knife around the rings to release the cakes.
- Once cool enough to handle, but still warm, roll the sides of the cakes in the sugar (C), then allow to cool completely at room temperature.
Applicance Functions
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.